Spaghetti ai ricci di mare
by GIC Kitchen
Ingredients
Metric
Imperial
Spaghetti ai ricci di mare
- 400g of spaghetti
- 1 garlic clove, sliced
- 1/2 banana shallot, finely diced
- 150ml of white wine
- 50g of sea urchin roe
- 10g of parsley leaves, chopped
- 1/2 lemon, cut into wedges
- olive oil
SAVE RECIPE
Method
1
Begin by cooking the spaghetti. Add to a pan of heavily salted boiling water and cook for 8–12 minutes or until the pasta is al dente
2
As the pasta cooks, add a splash of oil to a large, non-stick frying pan and saute the shallot and garlic until soft
3
Add the wine to the pan and leave to reduce by half, then add the sea urchin roe
4
Drain the spaghetti then add to the pan and toss to coat in the sauce
5
Finally, fold through the parsley and season with a little lemon juice
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First published in 2018
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