A simple and refined recipe highlighting the iodized and creamy taste of sea urchins:
Ingredients (serves 2):
- 200 g (7 oz) spaghetti
- 8 to 10 fresh sea urchins (or about 60–80 g / 2–3 oz of uni roe)
- 1 garlic clove, minced
- 1 tbsp extra virgin olive oil
- 1 small red chili (optional)
- Lemon zest (optional)
- Salt and pepper
- Fresh flat-leaf parsley (for garnish)
Instructions:
- Open the sea urchins:
Using gloves or a kitchen towel, carefully cut open the top (the mouth is on the bottom). Scoop out the bright orange roe (uni) with a spoon and place it in a bowl. If there’s liquid inside, strain and reserve it with the roe. - Cook the pasta:
Bring a large pot of salted water to a boil. Cook the spaghetti until al dente. - Make the sauce:
In a skillet, gently sauté the garlic in olive oil over low heat. Add chili if you like a bit of heat. - Combine:
Drain the pasta (reserve a little pasta water) and toss it into the pan. Remove from heat, then gently stir in the sea urchin roe—you don’t want to cook it, just let it melt into the pasta and create a creamy texture. - Finish:
Add some lemon zest for brightness, season with black pepper, sprinkle with chopped parsley, and serve immediately.
Tip: You can add a splash of white wine (reduced) or a touch of cream if you prefer a richer sauce, but the pure uni flavor really shines when kept simple.
