Chef Gianluca Deiana Abis: Pasta con ricci e pomodori/ Sea Urchin Pasta with tomatoes
Prep. time: 20 minutes
Cook Time: 10 minutes
Difficulty: 2 out of 5
320 g Spaghetti
10 Sea urchins
300 g cherry tomatoes, cut in the half
2 celery sticks, chopped
1/2 onion, chopped
1/4 cup of dry white wine
2 tablespoons of butter
20 g Parsley
Extra virgin olive oil to taste
Salt to taste
With an appropriate tool divide urchins in half and using a teaspoon extract only the red part. At this point cook the pasta in salted water until al dente. In the meantime prepare the seasoning: In a large saute pan heat oil, add onions and cook until soft, about 7-8 minutes. Add celery and cook for another 5 minutes. Add few tablespoons of pasta cooking water. Add tomatoes and dry white wine. Cook until wine evaporates. Add sea urchin pulp and butter into the pan. In the meantime, chop the parsley and when the pasta is still al dente, drain it and transfer it directly into the seasoning. Add a little more pasta cooking water if needed and finish with chopped parsley. Serve!
You can clean the urchins a few hours in advance and keep them in the refrigerator in a bowl covered with oil.
You can flavor pasta with lemon zest or chopped fresh mint!