ItalianSeafood
Spaghetti with Sea Urchins
by Manu Food · 60K subscribers on YouTube
A classic Italian seafood pasta where spaghetti is tossed with a creamy emulsion and fresh raw sea urchin roe for an intense briny flavor.
- Difficulty
- medium
Ingredients
7 items- SpaghettiUse high-quality spaghetti for better starch release
- Sea UrchinsFresh sea urchins, about 7-8 per serving (adjust as needed)
- 1 pcsGarlic1 clove
- Extra Virgin Olive OilExtra virgin olive oil, to taste
- ParsleyFresh parsley, chopped, to taste
- SaltFor pasta water and rinsing sea urchins
- Chili Pepper(optional) — Optional, omit if you prefer not to cover the sea urchin flavor
Method
- Prepare sea urchins: using scissors, cut around the mouth (the softer part), remove the top, rinse the interior in salted water (simulating sea water) to remove the dark parts. Collect the roe in a bowl.
- Bring a large pot of salted water to a boil and cook the spaghetti until al dente.
- Meanwhile, in a large pan, heat a drizzle of extra virgin olive oil and gently fry a garlic clove until golden.
- When the garlic is golden, turn off the heat. Wait until the pasta is about 3-4 minutes from being al dente.
- Remove the garlic clove. Turn the heat to high under the pan. Drain the spaghetti al dente, reserving some pasta water.
- Add a splash of pasta water to the pan and toss the pasta vigorously to create a creamy emulsion. Continue cooking, adding more pasta water if needed, until the pasta is fully cooked and creamy.
- Add a little chopped parsley and a drizzle of extra virgin olive oil. Toss to combine.
- Remove the pan from the heat. Add the fresh sea urchin roe and gently toss to coat the pasta without cooking the roe.
- Serve immediately.
