Linguine ai Ricci di Mare
 

Linguine ai Ricci di Mare

Sea Urchins with Linguine

20 very fresh sea urchins
2 Tbsp extra virgin olive oil
1 to 2 cloves of garlic
Chili pepper
2 Tbsp of parsley, minced
Salt to taste
3/4 pound pasta

Using a heavy glove in the left hand take a sea urchin and with the point
of a pair of scissors cut a circle large enough to spoon out the meat
inside. Make sure that none of the shell or the spines is included. Peel
the garlic, crush it slightly, and saute it gently over low heat with a
hint of hot chili pepper until a light golden color. Set the pasta water
to boil and cook the linguine. A few minutes before the pasta (about 7-8
minutes) is cooked, add the sea urchin to the olive oil and garlic and
saute gently until the pasta is ready. Taste and add salt if necessary.
Drain the pasta, place in a large, heated serving bowl, add the sea urchin
sauce and mix well. Add a sprinkle of parsley and serve. Serves 4.

"Angela's Italian Organic Oregano"

If you would like more of our Italian and Sicilian recipes straight
from Italy, be sure to visit OreganoFromItaly.com

Ciao-Ciao!
Angela

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