Linguine with sea urchins and the scent of saffron is a refined dish that combines the freshness of the sea with the intense aroma of Sardinian saffron.
Toast the saffron stigmas in a saucepan with a pinch of salt and a drizzle of extra virgin olive oil.
Add 1/2 liter of fish stock, bring to a boil, and cook for about 10 minutes.
Turn off the heat, let rest for 15 minutes, then strain and let cool.
Sauté the garlic in a large pan with a drizzle of oil and salt for 2 minutes.
Remove the garlic, add the saffron broth, and reduce it with a few spoonfuls of sea urchin pulp.
Meanwhile, cook the linguine in plenty of salted water with the saffron powder sachet dissolved directly in the hot water.
Toss the pasta with oil, salt, pepper, and the remaining sea urchin pulp for no more than 1 minute.
Wine
Enjoy immediately.
Accompanied by a glass of Vermentino and some toasted bread.
Italia, Sardegna
| Energy (kcal) | 151.33 |
| Carbohydrates (g) | 24.89 |
| of which sugars (g) | 2.8 |
| Fat (g) | 1.43 |
| of which saturates (g) | 0.25 |
| Protein (g) | 10.79 |
| Fibre (g) | 1.03 |
| Salt (g) | 1.45 |
