Ingredients
- 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
http://www.deliciousitaly.com/ricetta.php?id=113®ione_id=4
