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Spaghetti con i ricci | Spaghetti with Sea Urchins

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Ingredients

Adjust Servings:
400 gr
200 ml If fresh, it's usually 10 Sea Urchins per person
1

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Spaghetti con i ricci | Spaghetti with Sea Urchins

  • 20 min
  • Serves 4
  • Easy

Ingredients

Directions

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The Spaghetti con i ricci di mare, is a dish with a very simple preparation that smells intensely of the sea and that puts together simple ingredients such as olive oil, garlic, parsley and sea urchins.

Preparation can become slightly more complicated if you are dealing with fresh, unshelled sea urchins. Cleaning sea urchins is not a very quick thing and it is not that simple either, it takes time and patience. You need to cut the curl in a circular direction. You can use scissors that you will stick into the operculum at the base of the urchin, and then follow in the cut or the special tool that catches them and cuts them in two. Once opened, you will free the shell from the liquid and spines that have entered inside and you will pull out with a teaspoon only the orange eggs.

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Steps

1
Done

Fill a pot with water and when the water boils add the salt and start cooking the spaghetti.

2
Done

In a non-stick pan, pour in some olive oil and a clove of garlic, whole or in pieces.

3
Done

As soon as the garlic begins to brown, add a couple of tablespoons of the pasta cooking water, which, because it contains the starch in the pasta, will contribute to the formation of a very light creamy consistency. You may now remove the pan from the heat.

4
Done

When there are 2 minutes left until the pasta is cooked, transfer the pasta to the pan over high heat and finish cooking by adding slowly the cooking water (just a couple of spoons). The oil and water with the starch at that temperature will make your spaghetti "creamy".

5
Done

When cooked, add half of the sea urchin pulp and stir. Start putting the spaghetti on the plates and then pour the raw urchins over each portion of pasta (the urchins should be at room temperature).

6
Done

Add ground black pepper, chopped parsley and, if you wish, a drizzle of raw oil. Enjoy!

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