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.
Step 1 of 7: Toast the saffron stigmas in a saucepan with a pinch of salt and a drizzle of extra virgin olive oil.
Step 2 of 7: Add 1/2 liter of fish stock, bring to a boil, and cook for about 10 minutes.
Step 3 of 7: Turn off the heat, let rest for 15 minutes, then strain and let cool.
Step 4 of 7: Sauté the garlic in a large pan with a drizzle of oil and salt for 2 minutes.
Step 5 of 7: Remove the garlic, add the saffron broth, and reduce it with a few spoonfuls of sea urchin pulp.
Step 6 of 7: Meanwhile, cook the linguine in plenty of salted water with the saffron powder sachet dissolved directly in the hot water.
Recipe by
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Allergens detected: Gluten and Fish
Step 7 of 7: Toss the pasta with oil, salt, pepper, and the remaining sea urchin pulp for no more than 1 minute.
| Average values | Per serving258 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 1,633 kJ390 kcal | 633 kJ151 kcal |
| Fat | 3.69 g | 1.43 g |
| of which saturated fatty acids | 0.62 g | 0.24 g |
| Carbohydrates | 64.22 g | 24.89 g |
| of which sugars | 7.22 g | 2.8 g |
| Fibre | 2.63 g | 1.02 g |
| Protein | 27.84 g | 10.79 g |
| Salt | 3.77 g | 1.46 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
