Spaghetti with Sea Urchin Roe

🛒 Ingredients

• Spaghetti 90 g · 324 kcal
• Fresh Sea Urchin Roe 60 g · 96 kcal
• Extra Virgin Olive Oil 20 g · 177 kcal
• Garlic 10 g · 15 kcal
• Fresh Parsley 5 g · 2 kcal

👨‍🍳 Instructions

1. Carefully open the sea urchins and scoop out the vibrant orange roe (gonads) using a spoon; set aside most of the roe, reserving a small portion for finishing.
2. Bring a large pot of salted water to a rolling boil and cook the spaghetti according to package instructions until al dente.
3. While the spaghetti cooks, heat the extra virgin olive oil in a large skillet over medium-low heat. Add the minced garlic and sauté gently for 1-2 minutes until fragrant, being careful not to brown it.
4. Add the majority of the sea urchin roe to the skillet and cook gently for about 30 seconds to 1 minute, just to warm it through and slightly meld with the oil, without overcooking.
5. Before draining the spaghetti, reserve about 1/2 cup (120ml) of the starchy pasta water. Drain the spaghetti and add it directly to the skillet with the sea urchin sauce.
6. Add a splash of the reserved pasta water to the skillet and toss vigorously to emulsify the sauce, creating a creamy texture that coats the spaghetti. Adjust consistency with more pasta water if needed.
7. Remove from heat, then stir in the reserved fresh sea urchin roe and the chopped fresh parsley. Toss once more to combine, ensuring the fresh roe is gently warmed but not cooked.
8. Serve immediately, garnished with an extra drizzle of olive oil if desired.