1/2 pound sea urchin roe, cut into pieces if large
3 medium tomatoes (1 pound), peeled, seeded, and cubed
1/2 teaspoon minced garlic
1/2 cup olive oil
Ground hot pepper
1 pound spaghetti
1 tablespoon chopped flat-leaf parsley
3 lemons, cut in half
In a large serving bowl, mash together lightly half the roe, two of the tomatoes, and the minced garlic. Mix in 1/3 cup olive oil and salt and hot pepper to taste.
Cook the spaghetti in boiling salted water until al dente. Drain; toss quickly with the roe mixture. Drizzle with the remaining oil if the pasta seems dry. Top with the remaining roe and the remaining tomato. Sprinkle with the parsley and garnish with the lemon halves. Serve immediately.
Suggested drink: Regaleali, Tasca d'Almerita 1996
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