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Sea Urchin Linguine

  • Feeds 1 - 2 people
  • Prep time 10m
  • Cook time 15m

Sea urchins are spiny black echinoderms that are considered a delicacy by shellfish and seafood lovers. Once split, their orange gonads can be removed and eaten - they taste very briny, rich and intensely of the sea. They are perfect for sushi or pasta. 

  • 3 sea urchins
  • 150g long pasta such as bucatini or linguine
  • 1 tablespoon creme fraiche
  • 1 clove garlic
  • 50ml white wine
  • 2 tablespoons finely chopped chives
  • Olive oil, for cooking
  1. Cut around the centre of the sea urchin using kitchen scissors. Drain out any dark liquid. Use your finger to scoop out any other black/brown parts.
  2. Scoop out the orange parts, which are the gonads. Keep these chilled while you prepare the rest of the dish.
  3. Set aside 4 pieces of urchin aside, for garnishing the dish.
  4. Combine the sea urchin and creme fraiche in a bowl and mash together with a fork.
  5. Heat a splash of olive oil in a frying pan over low heat and add the garlic. Add white wine and allow to bubble down until almost all gone.
  6. Add the pasta straight from the water, followed by the mashed sea urchin. Add a ladleful of pasta water and stir the pasta vigorously until the sauce has thickened to a creamy consistency and coats the pasta (adding more water if necessary).
  7. Garnish with the reserved sea urchin and scatter with chives to serve.

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