Linguine con uova di ricci

Linguine con uova di ricci

Linguine with sea-urchin roe

By
From
Spring in Sicily
Serves
4-6
Photographer
Simon Griffiths

I think this is a very sophisticated and delicious pasta dish. The sea-urchin roe adds a very strong flavour of the sea – so you must like strong fish flavours. You can buy sea-urchin roe at fish markets, where they come already cleaned and beautifully arranged on little wooden trays.

Ingredients

Quantity Ingredient
500g linguine
75-100ml good-quality virgin olive oil
3 garlic cloves, finely chopped
1 small red chilli, seeded and finely chopped, (optional)
1 large bunch flat-leaf parsley, chopped
140g sea-urchin roe
freshly ground black pepper

Method

  1. Boil the pasta in plenty of salted water. While the pasta is cooking, heat 3 tablespoons of the oil in a large frying pan. Add the garlic and chilli (if using), and cook gently over a low heat. Be careful not to burn the garlic. Stir in the parsley and cook for 2 minutes. Remove the pan from the heat. Stir in the sea-urchin roe and mix together well. The roe does not have to cook.
  2. As soon as the pasta is cooked al dente, drain it and tip it into the frying pan with the sea-urchin mix and toss gently together. Now transfer the pasta into a warm serving dish, stir in the remaining olive oil, season with black pepper and serve immediately.
Tags:
Spring in Sicily
Manuela
Darling
Gansser
Sicilian
Sicily
Italy
Italian
Mediterranean
European
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