Recipe : Sea Urchin Pasta {Spaghetti ai Ricci di Mare}

My friend Chloe in Los Angeles loves sea urchin - or as she likes to say, pronouncing its Japanese name, Chloe loves "uniiiiii". So, when Chloe came to visit last weekend, pasta with fresh sea urchin was the first thing that came to mind when planning Friday's dinner { photos here }.

the ingredients.

2 ½ ounces cleaned sea urchin (one small tray of very fresh "uni", available at Japanese markets)

1-2 garlic cloves

some red chili pepper flakes

a fragrant olive oil

salt & pepper

¾ pound dry pasta (I like using very thin pasta, like capellini)

In a large pot, bring water to a rolling boil.

Meanwhile, peel the garlic and crush the clove with the side of a heavy knife blade.
In a saute pan, heat the olive oil over low heat and add the crushed garlic clove along with some red chili flakes and sautee until turning a light gold brown.

The capellini pasta will cook fast, so time the cooking with the last step for the sauce:
add the sea urchin to the olive oil and garlic and sautee while stirring gently.

Season with sea salt and fresh ground pepper.
Drain the pasta in a colander, plate on individual plates - and add the sea urchin sauce on top.
Serve immediately ...

Buon appetito !

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