Ingredients
- 11 oz linguine
- 15 fresh sea urchins
- 1 garlic clove
- Fresh parsley, as needed
- Red chili flakes, to taste
- Extra virgin olive oil, as needed
Preparation
Start with the sea urchins: wearing disposable gloves, rinse them under running water. Using a sea urchin opener, cut open the top shell. Inside, you'll find the bright orange roe and pulp - carefully scoop these out with a small spoon and set aside.
Cook the linguine in plenty of lightly salted water until al dente. While the pasta cooks, prepare the sauce: peel a garlic clove, cut it in half and remove the central shoot. Roughly chop some parsley and a dried chili pepper.
Pour a good glug of extra virgin olive oil into a non-stick pan, add the garlic, parsley, and chili, and sauté for two minutes.
Add the drained linguine, sea urchin roe, and a ladleful of pasta cooking water. Toss everything together for two minutes and serve immediately.
