Chef Marco Porceddu’s Italian sea urchin pasta combines spaghetti, shrimp, scallops, calamari, leek, garlic, and white wine, with fresh sea urchin folded in off heat.

Spaghetti alla Chitarra con Pallottine (Traditional Italian Abruzzese Guitar Cut Pasta with Tiny Meatballs) Spaghetti alla chitarra con pallottine is the festive first course of Teramo, and the whole dish turns on the size of the meatballs. Pallottine are rolled no larger than a hazelnut, which means every forkful of pasta carries two or three of them. They are not small meatballs in the ordinary sense, they are a component of the sauce, and a version made with anything bigge

Spaghetti alla Carrettiera Siciliana (Sicilian Cart Driver's Spaghetti) Spaghetti alla carrettiera is the dish Sicilian cart drivers made at the side of the road, and everything about it follows from that. There is no cooking of a sauce. Raw garlic, olive oil, chilli, parsley, grated ripe tomato and hard pecorino are pounded or chopped cold, and the only heat in the recipe is the pasta itself and the water it carried out of the pot. That makes it one of the fastest primi in t