Spaghetti ai ricci di mare 

There’s nothing quite like the taste of Ricci di mare – sea urchins – once they've been freed from their spiky shells. Fresh and salty, the flavor is almost like diving into the sea. In Sicily, they’re added at the last minute to spaghetti and a simple sauce of garlic, chili and olive oil. Spaghetti with sea urchins is a first course based on fish in which the taste of the sea and its aromas will be enhanced to maximum power. A simple dish apparently but that needs some tricks to make it perfect and unique. I recommend, however, if you want to enjoy this dish outside the season of harvesting sea urchins (which in general goes from November to the end of April) use canned pulp. An important thing to remember is that sea urchins breed between May and June: it is therefore forbidden to collect them during these months, as it would put the preservation of the species at risk.

For sea lovers this is the right recipe! 🙂

Ingredients

400 g Spaghetti 

1 clove Garlic

Olive oil to taste

20 Sea urchins

80 ml White wine

1/2 Lemon juice

Parsley to taste

Black pepper to taste

Salt to taste

1/2 chili pepper to taste

Preparation

Open the curls and put the pulp in a jar and add an olive oil, we must cover them. In a large pan fry the garlic clove and chili in a base of olive oil. Deglaze with white wine, let it evaporate and add salt, black pepper and parsley. Boil the spaghetti, strain them and sprinkle them with lemon juice. Let's pour them into the pan with the seasoning and pour half the pulp of sea urchins and stir. We serve the spaghetti and put on top the pulp of sea urchins, a drizzle of raw oil, parsley and black pepper.

Enjoy your meal!