Yields 4 servings
320 g spaghetti
250 g sea urchin pulp
1 garlic clove
extra virgin olive oil
1 dry chilli
salt
1. clean the sea urchin under current water, divide them in half with a sharp knife and delicately remove the pulp. Set aside. Meanwhile in a medium size frying pan, heat up 1 tablespoon olive oil and stir fry garlic and chilli, when the garlic turn golden brown add 50 g of sea urchin pulp.
2. put a large pot of salted water to boil and cook the pasta according to the package directions so that the pasta will be al dente. Reserve half a glass of cooking water and set aside. Drain pasta in a colander and toss it in the frying pan with the sea urchin flavoured oil. Turn down the heat to medium-low and add the rest of the sea urchin pulp.
3. continue cooking the pasta for 3-4 minutes adding the reserved cooking water and gently stir. Serve the pasta rolling it around a fork in a nest shape, sprinkle with fresh parsley and drizzle with good quality extra virgin olive oil. You can use the sea urchin shell to further decorate the dish along with some cubed fresh tomatoes.