Spaghettini con Ricci del Mare: Sea Urchin Pasta

Rich, creamy and bursting with delicious flavours of the sea, this Spaghettini con Ricci del Mare was inspired by the sensational Spaghetti Damigella ai Ricci di Mare I feasted on at Lido Azzurro da Serafino in Sicily. An indulgent dish made with a full tray of raw sea urchins, butter and a little cream, these little lovelies can be purchased at Diana's Seafood or Taro's Fish in Toronto.

Spaghettini con Ricci del Mare
Serves 2

1 tray fresh sea urchin, about 16 pieces
12 oz linguine or spaghettini
4 tbsp of butter, at room temperature
1/4 cup cream or sour cream
Maldon salt and white pepper, to taste
2 tbsp chopped chives, for garnish 


Cook the pasta in boiling salted water according to package directions. Mash the butter and uni in a bowl with a fork so they become creamy, reserving the 8 best looking uni pieces for garnish. When the pasta is al dente, drain quickly and return to the pot. Turn on low heat and add the uni-butter mixture. Gently stir the pasta and sauce together until well combined, then add some cream, and season with Maldon salt and fresh ground white pepper. Using the twisting technique, plate the pasta into a nest topped with with a few pieces of the reserved uni, and garnish with fresh chives. Serve immediately.