Spaghetti ai Ricci di Mare

Name: Spaghetti ai Ricci di Mare
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 400 g spaghetti; 8 sea urchins; 2 garlic cloves; 4 tbsp olive oil; 1 handful parsley; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Spaghetti ai Ricci di Mare hails from the rugged coastal areas of Sicily, where the rocks are cradles for the sea urchins that define this dish. Traditionally, it is enjoyed during the warmer months when the sea is generous with its gifts, offering a taste of the Mediterranean's bounty. This dish is a celebration of simplicity and the unique marine flavors that come from the island's embrace.

Expect a briny, oceanic rush with each forkful, punctuated by garlic's gentle warmth and parsley's fresh brightness. The olive oil binds these elements, creating a silky texture that clings to the spaghetti. The dish is a masterclass in balance, where the sea's essence is both the star and the backdrop.

Ingredients

400 gspaghetti
8sea urchins
2garlic cloves
4 tbspolive oil
1 handfulparsley
to tastefine sea salt

Method

Fill a large pot with water and bring it to a rolling boil over high heat. Add a generous amount of fine sea salt to the water, which should taste like the sea. This will season the spaghetti as it cooks, enhancing the dish's overall flavor.
While the water is heating, prepare the sauce. In a wide pan, heat 4 tablespoons of olive oil over medium heat. Add 2 finely chopped garlic cloves and sauté until they are fragrant and just beginning to turn golden, being careful not to let them burn.
Carefully open the 8 sea urchins and scoop out the roe, placing it in a small bowl. Add the roe to the pan with the garlic and olive oil. Stir gently to combine, allowing the roe to warm through and infuse the oil with its briny flavor.
Once the water is boiling, add 400 g of spaghetti to the pot. Cook the pasta until it is just shy of al dente, stirring occasionally to prevent sticking. Reserve a cup of the starchy pasta water before draining.
Transfer the drained spaghetti to the pan with the sea urchin sauce. Toss the pasta gently to coat it evenly with the sauce, adding a splash of the reserved pasta water as needed to help the sauce cling to the spaghetti.
Finely chop a handful of parsley and sprinkle it over the pasta. Taste and adjust the seasoning with fine sea salt if necessary. Serve the Spaghetti ai Ricci di Mare hot, allowing the flavors of the sea urchin and garlic to shine through.