Big Fusilli with Sea Urchins

Big Fusilli with Sea Urchins is a celebrated pasta dish that marries the briny sweetness of fresh sea urchin (ricci di mare) with the robust, spiraled shape of big fusilli. Originating from the coastal traditions of Southern Italy, particularly the Amalfi Coast, the dish highlights the region’s emphasis on simple, high-quality seafood. The key ingredients include al dente big fusilli, fresh sea urchin roe, extra virgin olive oil, garlic, white wine, and often a touch of chili for heat. A great version is distinguished by the freshness of the sea urchin—its roe should be vibrant orange and taste of the ocean without any metallic bitterness—and the pasta’s ability to trap the creamy, briny sauce in its grooves. The dish is typically served without cheese, as the sea urchin’s delicate flavor is paramount.

A notable regional variation is found in Nerano, Italy, where the dish is elevated at **Quattro Passi**, a Michelin-starred venue. As featured on the ReTubeIt channel *Cosa mangiamo oggi?*, Quattro Passi prepares the big fusilli with sea urchins by emphasizing the purity of the ingredient, using minimal seasoning to let the urchin’s natural umami shine. This version reflects the Amalfi Coast’s culinary philosophy of letting the sea’s bounty speak for itself, making it a benchmark for the dish.