Linguine with Sea Urchins

Total Time:
30 min
Prep:
20 min
Cook:
10 min

Yield:
4 servings

Ingredients
  • 1 pound fresh sea urchin roe, chopped into thumbnail size pieces
  • 3 scallions, thinly sliced
  • 1 yellow zucchini, sliced paper thin on mandolin
  • 6 overripe plum tomatoes, roughly chopped to yield 2 1/2 cups
  • 1/2 cup extra virgin olive oil
  • Juice and zest of 2 lemons
  • 2 tablespoons hot crushed peppers
  • 1/2 tablespoon sea salt
  • 1 pound linguine
  • 2 bunches Italian parsley, finely chopped to yield 1/2 cup
Directions
  • Place 6 quarts water to boil and add 2 tablespoons salt.

  • In a large earthenware serving bowl, place half the urchins, scallions, zucchini, tomatoes, olive oil, lemon zest and juice, hot pepper and sea salt and allow to stand.

  • Cook pasta according to package instructions until al dente and drain well. Pour pasta into bowl with urchin roe mixture and toss like a salad to mix well. Place remaining urchins over top, sprinkle with parsley and serve.


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