Pasta with fresh sea urchin sauce

Pasta with sea urchin sauce is a tasty and enticing pasta dish, particularly for all lovers of seafood. Indeed, its flavour is redolent of the sea. Try it at least once in your life: you'll find it quite irresistible and from that moment on you probably won't be able to live without it. We are going to teach you how to make it, but only on condition that you get hold of the freshest possible sea urchins, which is not always easy. To make this pasta dish - which is basically really straightforward - you do need a bit of dexterity and to work quickly. In fact, it is a serious mistake to overcook the urchins, just as it would be to burn the garlic! So here, just for you, are all the secrets necessary for a successful result - enjoy!


  • pasta 300 grams
  • Sea urchin pasta 80 grams
  • garlic 1 clove
  • parsley A small bunch of parsley
20 minutes Total time
10 minutes Active time
Serves 2 persons
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Take 25 fresh sea urchins, open them, remove the flesh and put them in a glass. Chop some garlic and fresh parsley very finely and fry them gently in a large frying pan with a little olive oil. Be careful not to burn either the oil or garlic! When the garlic and parsley mixture is nicely softened, add a little white wine and let it reduce. Cook your favourite pasta shape in boiling salted water (spaghetti, spaghettini or linguine will all go well with this sauce), then drain and toss in the pan with the parsley and garlic. When the pasta and garlicky parsley is well combined, add the chopped sea urchins and heat everything quickly. The sea urchins must be warmed through but but not overcooked. Serve hot.

The sea urchins must only be warmed though, and absolutely not cooked! Add them to the pasta at the last minute and heat everything quickly!
Fishermen say that only the 'female' urchins are edible, being smaller and paler, whereas the 'male' ones are not. They are wrong! The fishermen are, in fact, talking about two completely different species!

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