Linguine ai Ricci di Mare
(Sea Urchins with Linguine)
Ingredients:
20 very fresh sea urchins
2 tbs extra virgin olive oil
1 to 2 cloves of garlic
Chili pepper
2 tbs of parsley, minced
Salt to taste
3/4 pound pasta
Directions:
Using a heavy glove in the left hand take a sea urchin and with the point of a pair of scissors cut a circle large enough to spoon out the meat inside. Make sure that none of the shell or the spines is included.
Peel the garlic, crush it slightly, and saute it gently over low heat with a hint of hot chili pepper until a light golden color.
Set the pasta water to boil and cook the linguine. A few minutes before the pasta (about 7-8 minutes) is cooked, add the sea urchin to the olive oil and garlic and saute gently until the pasta is ready. Taste and add salt if necessary.
Drain the pasta, place in a large, heated serving bowl, add the sea urchin sauce and mix well.
Add a sprinkle of parsley and serve. Serves 4.