Sea urchin pasta
Sea urchins are much more than a nuisance when going to the sea. Whereas stepping on them will make you mad, serving them with pasta will make you happy.
- Prep Time 15 Minutes
- Cook Time 20 Minutes
- Total Time 35 Minutes
- Serves 4 People
- Calories 275 kcal
Ingredients
- 16 sea urchins
- 400 grams of spaghetti
- 2 cloves of garlic
- Abundant olive oil (4 spoons)
- Chopped parsley
- Salt and pepper, q.b.
Instructions
- Use kitchen scissors to open your sea urchins. Wearing gloves is highly recommended.
- Use a spoon to remove the 'eggs' and set apart.
- Boil the spaghetti in plenty of salted water.
- Fry the garlic in olive oil till golden brown. Then switch of the heat.
- Transfert the fresh boiled pasta in the garlic oil.
- Add two thirds of the sea urchins, parsley and stir.
- Top off with the remaining sea urchins.
Notes
Not all sea urchins are edible. The ones you use for this recipe are paracentrotus lividus. They are available only few months in a year. Which makes them even more sought after.The popular believe only female ones are fit for eating, is a myth. As the matter of fact, they are hermaphroditic animals. And what we eat are not eggs but gonads.The adding of parsley is fundamental. It not only balances the garlic, it adds color to the dish.In Sicily crafty boys and girls in beach towns will sell you spooned urchins. Check this for possible spines. So maybe better open the ricci yourself anyway. Or order them at a restaurant overlooking the sea. This is the closest most people ever come to paradise.This is a delicate dish goes well with chilled Vurria Grillo by Di Giovanna.
