Description
If you want to make something simply divine, then this pasta dish is for you. The emphasis here is on the words simply and divine.
Ingredients
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, peeled and sliced
- Sea salt and black pepper
- Minced chives
- Chopped parsley
- 1/2 of a fresh lemon
Instructions
- Bring a pot of water to boil over high heat.
- Mince the chives and chop the parsley. Set aside.
- Have a pan large enough to hold the pasta and heat up the olive oil in it over medium heat.
- Add the cloves of garlic. Reduce the heat and brown on all sides so that the flavor infuses into the oil.
- When the water boils, add a couple of tablespoons of salt and a drizzle of olive oil and cook the pasta for 3 minutes. When the pasta is cooked through but still firm, drain. Do not run cold water over it.
- Gently add the sea urchin to the pan and slowly pour the seafood stock over it. Mix around the pan with a wooden spoon to make sure it’s thoroughly cooked. Break up the sea urchin into bits as you stir.
- Add the pasta and toss it in the sauce with a pair of kitchen tongs. The sauce should start to thicken a bit from the starch in the pasta. Add more stock and olive oil if the mixture is dry.
- Season with sea salt and black pepper. Taste and adjust accordingly.
- Finish with a squeeze of fresh lemon juice.
- Sprinkle the parsley and chives on top.
- Prep Time: 10 mins
- Cook Time: 20 mins