Description
Indulge in a luxurious dish of squid ink pasta enveloped in a creamy sea urchin sauce, garnished with fresh herbs for an elegant touch.
Ingredients
Units
Scale
- 2 bundles of fresh squid ink tagliatelle (if you can't find this, regular is fine)
- 1 tray of fresh sea urchin
- 1/2 to 1 cup of seafood stock
- 3 tablespoons of olive oil, plus more for drizzling
- 2 cloves of garlic, minced
- Salt, to taste
- Pepper, to taste
- Chives, minced, for garnish
- Parsley, chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the squid ink tagliatelle and cook according to package instructions until al dente. Reserve some pasta water, then drain the pasta.
- Meanwhile, mince the chives and chop the parsley. Set aside for garnish.
- In a large pan over medium heat, heat the olive oil. Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the seafood stock to the pan and bring to a simmer. Gently add the sea urchin, stirring to create a creamy sauce. Season with salt and pepper to taste.
- Add the cooked pasta to the sauce, tossing to coat. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- Serve immediately, garnished with minced chives and chopped parsley. Drizzle with additional olive oil if desired.
Notes
If you can’t find squid ink pasta, regular tagliatelle works as a substitute. Make sure to reserve some pasta water to adjust the sauce’s consistency. Fresh sea urchin is key for the best flavor, but frozen can be used in a pinch. Serve immediately for the best taste and texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2
- Sodium: 600
- Fat: 18
- Carbohydrates: 55
- Fiber: 3
- Protein: 18
- Cholesterol: 90