Preparation

1. 1

   Step 1 of 9: Defrost the sea urchin pulp.

2. 2

   Step 2 of 9: 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.

3. 3

   Step 3 of 9: Turn off the heat and remove the garlic and parsley stems from the oil.

4. 4

   Step 4 of 9: Meanwhile, cook the spaghetti in plenty of salted water according to the times indicated on the package.

5. 5

   Step 5 of 9: Chop and mince the fresh parsley.

6. 6

   Step 6 of 9: Drain the pasta and toss it for two minutes in the sauté pan with the flavored oil.

7. 7

   Turn off the heat and add the sea urchin pulp (do not cook further), add the chopped parsley, and mix gently.