Linguine con Ricci di Mare

Name: Linguine con Ricci di Mare (Linguine with Sea-Urchins)
Yield: For 4
Cuisine: Italian
Ingredients: salt; 1 tbsp chopped flat-leaf parsley (optional); 2 garlic cloves, finely chopped; 1 small chilli, finely chopped; 400 g (14 oz) linguine or lingue di passero (see bavette); 4 tbsp extra-virgin olive oil; 400 g (14 oz) linguine or lingue di passero (see bavette); 40 freshly caught sea-urchins

Linguine with Sea-Urchins

Preparation info

For
4

Difficulty
Easy

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

About

It is essential to use sea-urchins that have been fished in immaculately clean waters, so be sure to buy them from a really good fishmonger you can trust. You could always fish for the sea-urchins yourself of course, as does my friend, Paola Navone, when on holiday!

Ingredients

40 freshly caught sea-urchins
400 g (14 oz) linguine or lingue di passero (see

Europe
Italy
Vegan
Pasta
Mediterranean

Method

Open the sea-urchins and remove the roe.

Cook the pasta in boiling salted water until al dente. Meanwhile, heat the oil in a pan and gently fry the garlic and chilli for a few minutes without letting them brown. Drain the cooked pasta, mix it well with the oil, garlic and chilli, then transfer to a serving dish and top with the sea urchin r