Sunday, February 14, 2010

Perciatelli con Ricci di Mare

This is a classic sea side pasta that symbolizes what Italian is all about. Using fresh ingredients and preparing them simply. This recipe uses one of my favorite seafood prepared two different ways to show the different textures that sea urchin can take on.

serves 4

TT = to taste

1# dried perciatelli or bucatini
120g Sea Urchin
2T extra virgin olive oil
1T chili flakes
2 garlic cloves, thinly sliced
juice of 1/2 a lemon
1/4 cup flat leaf parsley
TT salt
TT pepper

bring 6qts of water to a boil
once boiling, add 2T of sea salt
drop pasta into boiling water
heat the olive oil on medium in a large saute pan
add the chili flakes and garlic and saute for 2 minutes
add half of the sea urchin and saute for 1 minute
once pasta is 1 minute away from being al dente, remove it from the water and add it to the saute pan
toss together with a little bit of the pasta water for last minute
add the parsley and the lemon juice and toss together
season with salt and pepper if needed
transfer to individual plates
garnish pasta with the rest of the of the raw sea urchin, a drizzle of good quality extra virgin olive oil and a bit more flat leaf parsley
serve immediately

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