Tagliolini pasta with sea urchin


  • 50 sea urchins
  • garlic
  • parsley
  • peproncino
  • 400g of tagliolini
  • olive oil
  • salt to taste

Making it

Once the urchins have been collected they should be cut open with a pair of scissors, literally cutting the hard shell into two to reach the fleshy bit inside.

With a spoon, the egg of the female urchin should then be scooped out and placed inside a glass container.

When all 50 have been done turn the eggs with the olive oil, parsley and a pinch of salt. Bring a pot of water to the boil and cook the tagliolini pasta.

To one side heat more olive oil, peperoncino and garlic in a frying pan.

Just as the garlic is turning a yellow color the pasta should be ready to drain and be added to the pan. Toss to cover all the pasta and then turn it out into a serving dish. Add the sea urchins eggs and lightly toss again.

Recipe via


By | 2017-08-09T17:46:37+01:00 September 1st, 2009|Cooking|