Spaghetti ai Ricci di Mare
A very simple Sardinian coastal pasta finished with sea urchin roe, olive oil, garlic, and parsley right at the end.
Ingredients
Pasta
Finish
Base
Seasoning
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Instructions
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If you are using whole sea urchins, clean them carefully and reserve only the roe.
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Bring a pot of salted water to the boil and cook the spaghetti until al dente.
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Meanwhile warm the olive oil with the whole lightly crushed garlic clove over low heat for about 3 minutes.
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Transfer the drained spaghetti to the pan and loosen with a little pasta water.
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Turn off the heat and fold in the sea urchin roe very briefly so it warms without cooking hard.
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Finish with parsley and serve immediately.
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The Story Behind This Dish
In Sardinia, Spaghetti ai Ricci di Mare belongs on the Sardinian home table. I build it around spaghetti, sea urchin roe, and olive oil.
If you are using whole sea urchins, clean them carefully and reserve only the roe. I bring a pot of salted water to the boil and cook the spaghetti until al dente.
I turn off the heat and fold in the sea urchin roe very briefly so it warms without cooking hard. I finish with parsley and serve immediately.
Part of: Sardinian Pasta Recipes
Related: The Sardinian Kitchen | Sardinian Ingredients Guide
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