Spaghetti with sea urchins is a refined seafood first course with an intense flavor. This version uses frozen Mediterranean sea urchin pulp, practical and safe, preserving the authentic taste of the sea. The dish is creamy, savory, and quick to prepare: perfect for a special dinner or gourmet lunch.
Defrost the sea urchin pulp.
In a sauté pan, pour in plenty of extra-virgin olive oil and sauté the garlic cloves together with the parsley stems (cut in half). If preferred, remove the garlic germ.
Turn off the heat and remove the garlic and parsley stems from the oil.
Meanwhile, cook the spaghetti in plenty of salted water according to the times indicated on the package.
Chop and mince the fresh parsley.
Drain the pasta and toss it for two minutes in the sauté pan with the flavored oil.
Turn off the heat and add the sea urchin pulp (do not cook further), add the chopped parsley, and mix gently.
Serve hot. If desired, finish with a grind of black pepper.
Tip: pair with a chilled Vermentino.
Sauté pan
Pasta pot
Strainer
Wine
Consume immediately
Italia
| Energy (kcal) | 211.72 |
| Carbohydrates (g) | 39.04 |
| of which sugars (g) | 1.47 |
| Fat (g) | 1.43 |
| of which saturates (g) | 0.22 |
| Protein (g) | 12.67 |
| Fibre (g) | 1.04 |
| Salt (g) | 1.25 |
