serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 500 g fresh or 300 g dried linguine or spaghetti
- 1 tbsp (20 ml) extra virgin olive oil
- 2 garlic cloves, finely chopped
- ¼ - ½ tsp chilli flakes or 1 fresh bird's eye chilli, chopped
- 170 g sea urchin
- ¼ cup finely chopped flat-leaf parsley, plus extra for garnish
- 1 tsp lemon zest (optional)
- salt and pepper, to taste
Instructions
- Bring a large saucepan (at least 4 litres) of water to the boil over high heat and add sea salt. Add the pasta, stirring till the water returns to a boil (this prevents pasta from sticking together). Cook according to package instructions.
- Meanwhile, heat the oil in a large frying pan over medium-low heat. Add the garlic and cook with the fresh chilli (if using), stirring for 2 minutes, or until fragrant and soft. If using chilli flakes, stir in now (see Notes).
- When the pasta is ready, remove the sauce from the heat and stir through the sea urchin (reserve 4 pieces for garnish), allowing the sea urchin to break up into smaller chunks. Season to taste with salt and pepper and stir through the parsley.
- Drain the pasta, reserving a cup of the cooking liquid. Add the pasta to the sauce with a splash of pasta water and toss to combine.
- Divide the pasta between warm serving bowls and finish with the sea urchin, parsley and lemon zest, if using.
Notes
• Sea urchin can be found at high quality fishmongers.
• From Lyndey, after adding the chilli flakes you can pour a cup (60 ml) of dry white wine and, if you like, ¼ - ½ cup of crème fraiche. Reduce the heat to low and simmer until the pasta is ready.
• From Andrea, if your sauce is too liquid, you can add some pangrattato, which is also nice as a final garnish, better if flavoured with your favourite herbs.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
