Sea Urchin Linguine
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Feeds 1 - 2 people 
Prep time 10m
Cook time 15m
Description
Sea urchins are spiny black echinoderms that are considered a delicacy by shellfish and seafood lovers. Once split, their orange gonads can be removed and eaten - they taste very briny, rich and intensely of the sea. They are perfect for sushi or pasta.
- 3 sea urchins
- or 3 packs of sea urchin roe
- 150g long pasta such as bucatini or linguine
- 1 tablespoon creme fraiche
- 1 clove garlic
- 50ml white wine
- 2 tablespoons finely chopped chives
- Olive oil, for cooking
- Cut around the centre of the sea urchin using kitchen scissors. Drain out any dark liquid. Use your finger to scoop out any other black/brown parts.
- Scoop out the orange parts, which are the gonads. Keep these chilled while you prepare the rest of the dish.
- Set aside 4 pieces of urchin aside, for garnishing the dish.
- Combine the sea urchin and creme fraiche in a bowl and mash together with a fork.
- Heat a splash of olive oil in a frying pan over low heat and add the garlic. Add white wine and allow to bubble down until almost all gone.
- Add the pasta straight from the water, followed by the mashed sea urchin. Add a ladleful of pasta water and stir the pasta vigorously until the sauce has thickened to a creamy consistency and coats the pasta (adding more water if necessary).
- Garnish with the reserved sea urchin and scatter with chives to serve.
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Ingredients you will need
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Sea urchin is one of the world's most highly sought after delicacies. The flavour is unique and the fragrance is often compared to parma violets, while the texture is beautifully soft and buttery. We'd recommend serving as part of a sushi platter or making your own sea urchin butter. Why not experie... -
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