Got these lovely sea urchins today from my local fishmonger Fin and Flounder. These were Scottish sea urchins, a bit different from the one’s we get in the Mediterranean.  They were simply delicious !

For the recipe just watch Rick Stein’s Mediterranean Escape!

Ingredients (serves 2)

• 160 gr linguine
• 1 large bunch of basil leaves
• 2 tbsp pine nuts
• 1/3 cup extra virgin olive oil
• 2 small garlic cloves
• 5 tbsp freshly grated Parmesan cheese
• 5 tbsp freshly grated pecorino romano cheese
• salt to taste

For the meatballs

• 200 gr minced veal
• 50 gr soft bread crumbs
• 1 egg, slightly beaten
• 1/2 teaspoon oregano
• 1/2 teaspoon crushed garlic
• salt & freshly ground black pepper
• 30 gr grated Parmesan cheese
• 1tbs olive oil

How to:

1. Place the minced veal in a large bowl, add the egg ,the bread crumbs, oregano, garlic and parmesan and season with salt and pepper. Mix everything together and knead the mixture so that it becomes smooth and sticky.
2. Wash your hands, rinse them under cold running water, then pick up small pieces of the mixture and roll them between the palms of your hands to make about 16 small balls.
3. Heat the oil in a large frying pan and cook the meatballs in batches until browned on all sides. Place them on a plate and set aside.
4. For the pesto, blend the garlic in a food processor then add the pine nuts and blend some more.
5. Add the basil and a pinch of salt and blend again.
6. Add the oil blend again (not too much).
7. When the pesto is smooth place it in a bowl and add the cheeses, stir gently.
8. Add the cooked pasta to the pesto, mix well and serve immediately with the veal meatballs on top.

Ingredients (serves 2)

• 2 small courgettes, sliced very thinly lenghtways
• 1 garlic clove, grated finely
• 1 heaped tsp capers
• A few finely snipped fresh chives
• 2 tbs extra virgin olive oil
• Finely grated zest of 1 lemon and juice of 1/2 lemon
• 140 gr oak-smoked salmon, sliced
• 200gr fresh egg spaghetti
• Freshly ground black pepper

How to:

1. Heat a griddle pan. When hot, griddle the courgette slices on each side in baches until deep golden greddle lines apper and they have dried out slightly. Season and set aside.
2. In a small bowl, mix together the garlic, capers, herbs, oil, lemon zest and juice and the smoked salmon. Cook the pasta according to the pack instructions, drain loosely and tip back into the pan.
3. Add the courgette ribbons and the salmon mixture to the pan and toss everything together well. Leave for 5 min to allow the flavours to infuse, then serve garnished with the extra snipped chives.

Ingredients (serves 2)

• 2 tbsp. olive oil
• 1 clove garlic, finely chopped
• 200gr pasta
• Florets of 1 small broccoli
• 1 small red chili, finely chopped
• 1 Italian sausage, sliced
• 6 sun blushed tomatoes, chopped
• Salt and freshly ground pepper to taste

How to:

Cook the pasta according to the packet instructions. In the meantime bring a large pot of water to boil add the broccoli and blanch for 3 minutes. Drain the pasta and the broccoli. Heat 2 tablespoon oil in large skillet. Add the garlic, chili, sausage and blushed tomatoes and cook for 3-4 minutes. Add the pasta and the broccoli and stir gently.

Season to taste and serve.

Ingredients: (serves 4)

• 500 gr Whole grain pasta
• 1 kg prawns
• 6 whole canned tomatoes
• 300 gr. fresh spinach
• 1 spring onion
• 1/2 bunch parsley
• 1/2 bunch dill
• 1 tbs anise seeds, crushed in a mortar
• 5 tbs tablespoon olive oil
• salt, pepper to taste

How to:

Boil the pasta according to the packet instructions. The last minute add the prawns to the boiling water with the pasta.

In the  meantime, finely chop the tomatoes, spinach leaves, parsley, dill and spring onion. Mix them in a bowl, season, add the crushed anise and place them in a large frying pan with 2 tbs olive oil for 10-15 minutes.

Strain the spaghetti with the prawns add them to the pan with the vegetables, add some salt and pepper, 2 tablespoon olive oil, mix well and serve.

Ingredients (for 4 people)

• 500 gr linguine
• 5 tablespoons olive oil
• 1 garlic clove (minced)
• 1 medium onion, finely chopped
• 3 x 150gr tubs fresh (hand-picked) crab meat (I’ve used both white and brown crab meat)
• 6 ripe tomatoes, finely chopped
• 1 green (horn) pepper, cut into fine rings
• 1/2 bunch of parsley, finely chopped
• 1 shot of ouzo
• 1/2 tsp. chilli flakes
• salt and pepper to taste

How to:

In a large pot sauté the garlic and the onion in olive oil for a couple of minutes.Then add the green pepper and sauté for another 2 minutes. Add the ouzo. After 1 minute add the chopped tomatoes, salt, pepper and the chilli flakes and cook for 15 to 20 minutes. The last minute add the chopped parsley and the crab meat and stir gently.

In the meantime boil the linguine according to the packed instructions.

Serve immediately with the crab sauce on top.

*Crab meat from: Fin and Flounder

Ingredients for 2 people

• 200gr fettuccine
• 100 gr caviar
• 150gr smoked salmon
• 200ml fresh cream
• 1 small glass white wine
• Freshly ground pepper

How to:

Boil the fettuccine according to the packet instructions.

In a pan add 1/3 of the caviar and 1/3 of the salmon with the fresh cream and stir for 1 min. Add the white wine stir for one more minute and then add the fettuccine and stir gently.

Serve on the plates topped with stripes of salmon and the remaining caviar.

Special thanks to Vassilis for this delicious and easy recipe

Ingredients (4 people)

• 1 packet Linguine pasta
• 300 gr. marinated anchovies, drained
• 50 gr. capers (very well rinsed to remove the salt)
• 100 gr. sun-dried tomatoes, drained and chopped
• 1 garlic clove, finely chopped
• 1 small chili, finely chopped
• a bunch of parsley, chopped
• 100 ml olive oil
• freshly ground pepper

How to:

1. Boil the linguine in plenty of salted boiling water according to the package instruction. Strain the pasta and drain well.

2. Add to the pot 50 ml of the olive oil and saute the garlic and the chili for 20 seconds. Pour the pasta in the pot and stir for another 30 seconds.

3. Remove from heat, add the capers, the sun-dried tomatoes and parsley and stir. Finally, add the anchovies and stir gently.

4. Pour the remaining olive oil.

5. Serve on the plates and sprinkle with chopped parsley.

What to drink: Hatzidakis 2008 Santorini Assyrtiko from Waitrose goes perfect with this dish!