For a deliciously different pasta dish, try this simple combination of spaghetti and sea urchin - a treat for all seafood lovers!
Deborah Lo Scalzo
4 people made this
20 sea urchins
2 tablespoons olive oil
2 garlic cloves, chopped
dried red chilli flakes
225ml white wine
1 tomato, peeled and grated
1 handful chopped parsley, to serve
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Method Prep:30min › Cook:10min › Ready in:40min
Put on a pair of thick gardening or kitchen gloves to protect your hands. With sharp scissors, cut the sea urchins in half so that you have two little crowns. Remove all of the black bits from the inside and with a little spoon, and carefully take out the roe and set aside.
Bring salted water to the boil and cook the spaghetti according to packet instructions.
Meanwhile, heat the olive oil in a frying pan and add the garlic and chilli flakes. Cook till the garlic is soft and golden. Add the sea urchin roe and let it cook over medium heat for 2 to 3 minutes. Add the white wine and let it evaporate. You can add 2 to 3 spoonfuls of pasta water and the peeled tomato to make more sauce.
Drain the pasta when it is al dente. Add it to the sea urchin sauce and serve it very hot with a sprinkling of chopped parsley.