Limpets and sea urchins with thin spaghetti

Limpets and sea urchins with thin spaghetti

Spaghettini ai ricci di mare e patelle

By
From
Pasta
Serves
4
Photographer
Laura Edwards

I write this recipe in the knowledge that not everybody will be able to cook it because you need to be near the sea and in areas where these creatures are available. However, to me it is one of the most delightful seafood-eating experiences, and I have enjoyed it many times. Ask your trusted fishmonger, and he may be able to perform miracles, but don’t be tempted to cook with any canned stuff. Limpets are those pyramidal shells attached to the rocks and available when the tide is low. The sea urchins have to be lifted from under the water as well: they too are attached to rocks but also cling to the bottom of a not-too-deep sea. You need quite a number of sea urchins because the edible coral-coloured ‘roes’ inside are not very big.

Ingredients

Quantity Ingredient
400g dried spaghettini pasta
salt and pepper, to taste

Sauce

Quantity Ingredient
roe of 40 sea urchins
60ml olive oil
2 shallots, peeled and finely chopped
10 cherry tomatoes, halved
25 limpets, having removed the muscle off the bottom of the shell with a knife and cleaned
1 tablespoon finely chopped fresh chives

Method

  1. To prepare each sea urchin, wearing gloves, cut away around the mouth with a pair of heavy scissors or kitchen shears, and remove the top. Very carefully scrape away the five lines of roe, you don’t want to puncture them. Get rid of the liquid and any black stuff. Set aside the roe.
  2. Heat the oil in a large saucepan, and gently fry the shallots for 4–5 minutes. Add the tomatoes and let them soften for 10 minutes. Add the limpet meat and the chives, and cook gently for about 8 minutes.
  3. Cook the pasta in plenty of boiling salted water for 6 minutes or until al dente. Drain, mix with the sauce and taste for salt and pepper. Serve with a quarter of the sea urchin roes on each plate. Mix and enjoy. The taste of the sea urchin will explode in your mouth!

Alternative

  • You could use linguine instead of spaghettini.
Tags:
Antonio
Carluccio
pasta
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