Spaghetti with sea urchins
- Difficulty: Easy
- Time: 30 min of preparation, 10 min of cooking
- Type of Cooking: In a pan or pan
- Doses for: 4 people
Ingredients
- 350 g of noodles
- Twenty fresh sea urchins
- 2 tablespoons of extra virgin olive oil
- Chili pepper
- Parsley
- Salt
Preparation
- Put a heavy glove (work or garden gloves are fine) in your left hand and, with it, take a hedgehog.
- Using a pair of pointed scissors, remove the cap by cutting all around, then remove the black filaments from the inside and with a teaspoon remove the ovaries keeping them aside.
- Peel the garlic cloves, mash them lightly and brown them in a small pan with the oil together with very little chili pepper.
- When there are minutes to cook the spaghetti, add the inside of the sea urchins to the sauté and cook them on very low heat for a minute: they will only have to heat up.
- Drain the pasta al dente, season it with the curly sauce and serve it very hot sprinkled with chopped parsley.