Prep Time:30 min
Cook time: 10
Difficulty: 1 out of 5
Serve: 4
Ingredients:
4 live sea urchin
4 garlic cloves sliced
1/2 cup leeks
8 large shrimp chopped
8 scallops sliced
1 cup calamari julienne
1 cup White wine
salt & pepper
4 portions Spaghetti or any pasta you like
Preparation:
In a sink cut open the sea urchins horizontally
with a spoon take the sea urchin eggs out of the shell
Clean the eggs in running water holding each one in your hand gently
place eggs in the side
sautéed the calamari, the shrimp, the scallop, the leeks, the garlic with olive oil in a pan at medium to high heat
add salt and pepper and the wine
let cook for a few minutes and add 80 % of the Sea urchin eggs
Add the pasta al dente and mix gently
Serve the pasta in the cleaned sea urchin shell and finish adding the 20% of the sea urchin eggs on top for decoration
Wine Pairing:
Vermentino
Inzolia
Schioppetto
Check more recipes from: Chef Marco Porceddu
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