Spaghetti con ricci di mare (Spaghetti with Sea Urchins) A few weekends ago, my family and I went to the natural reserve of Punta Licosa. It is a place where we often visit, a lovely spot where myth and reality merge. Legend has it that Leukosia was one of the three sirens that Odysseus met on his journey. The landscape is beautiful. Unspoiled nature. The rocky cliff ends in the sea, the tall pine trees stretch their branches almost to the waters edge, the smell of sea salt and dry grass inebriate the air and peace is broken just by birdsong and cicadas. My husband loves the sea and diving. During a walk along the shoreline with our daughter, my husband and daughter collected sea urchins. From this collection, our dinner was born. What you need: 50 sea urchins 250g or 9oz of spaghetti 1 clove of garlic 6 tablespoons extra virgin olive oil chili salt parsley To cook: My husband shucked the sea urchins, removing the fleshy sea urchin from its shell. He then placed these into a jar with the juices from the shell. In the meantime, I cooked the spaghetti in a pan and then added some of the water the sea urchins had been soaking in. I then turned up the heat so the flavours infused but the water evaporated. I sautéed the garlic and chilli before adding it to the spaghetti. The next step was to add the sea urchins, and I tossed this through the spaghetti and sautéed garlic and chilli mix. To serve, I was out of parsley but think it would have been a great garnish! I think parsley adds freshness and colour to the dish. I recommend to you to add it.
Posted on: Mon, 22 Sep 2014 16:27:31 +0000
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