📝 About This Recipe
Transport yourself to the sun-drenched coast of Sicily with this exquisite Spaghetti ai Ricci di Mare. This dish is the ultimate luxury for seafood lovers, celebrating the 'gold of the sea'—creamy, briny sea urchin roe—tossed in a delicate emulsion of garlic, chili, and high-quality olive oil. It is a masterclass in Mediterranean simplicity, where the intense umami of the echinoderm melts into a velvet sauce that clings perfectly to al dente pasta.
🥗 Ingredients
The Pasta
- 400 grams Spaghetti or Spaghettoni (high-quality bronze-die extruded pasta)
- 2 tablespoons Sea Salt (for the pasta water)
The Sea Urchin Base
- 150-200 grams Fresh Sea Urchin Roe (Uni) (cleaned, chilled, and divided)
- 60 milliliters Extra Virgin Olive Oil (use a fruity, high-quality Sicilian oil)
- 3 pieces Garlic Cloves (peeled and lightly smashed)
- 1/2 teaspoon Dried Peperoncino (Chili Flakes) (adjust to taste)
The Emulsion & Aromatics
- 50 milliliters Dry White Wine (such as Grillo or Vermentino)
- 2 tablespoons Fresh Flat-Leaf Parsley (very finely chopped)
- 1 teaspoon Lemon Zest (from an organic lemon)
- 1 cup Reserved Pasta Water (starchy water taken just before draining)
👨🍳 Instructions
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1
Bring a large pot of water (about 4 liters) to a rolling boil. Once boiling, add the sea salt. It should taste like the ocean.
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2
Drop the spaghetti into the boiling water. Stir occasionally to prevent sticking and cook for 2 minutes less than the package instructions for a true 'al dente' finish.
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3
While the pasta cooks, set aside about 1/3 of the most beautiful sea urchin tongues for garnish. Place the remaining 2/3 in a small bowl and gently mash them with a fork to create a coarse paste.
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4
In a wide, cold skillet, add the extra virgin olive oil and the smashed garlic cloves. Turn the heat to medium-low.
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5
Slowly infuse the oil with the garlic until the cloves become golden brown and fragrant. Do not let them burn. Add the peperoncino flakes for the last 30 seconds.
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6
Remove and discard the garlic cloves. Increase the heat to medium and pour in the white wine. Let it bubble and reduce by half to cook off the alcohol.
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7
Just before the pasta is ready, ladle out 1 cup of the starchy pasta cooking water and set it aside.
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8
Drain the spaghetti and add it directly into the skillet with the infused oil and wine reduction.
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9
Add half of the reserved pasta water to the skillet. Toss the pasta vigorously over medium heat for 1 minute, allowing the starch to create a light glaze.
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10
CRITICAL STEP: Turn off the heat entirely. Sea urchin is extremely delicate and will grain or lose its flavor if cooked. Let the pan cool for 30 seconds.
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11
Add the mashed sea urchin paste and the finely chopped parsley to the pan. Toss and stir rapidly. The residual heat will melt the urchin into a creamy, orange sauce.
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12
If the pasta seems too dry, add a splash more of the pasta water until the sauce is silky and coats every strand.
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13
Plate the spaghetti immediately into warmed bowls using a carving fork to create a neat nest.
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14
Top each serving with the reserved whole sea urchin tongues and a light dusting of fresh lemon zest for brightness.
💡 Chef's Tips
Never cook the sea urchin over direct heat; the residual heat of the pasta is enough to create the sauce without curdling the delicate proteins. Use the best quality olive oil you can find, as it makes up a significant portion of the sauce's flavor profile. If you cannot find fresh sea urchin, high-quality frozen or jarred uni can work, but ensure it is thoroughly thawed and drained of excess liquid. Avoid adding cheese (like Parmigiano) to this dish; the dairy will clash with the delicate, briny sweetness of the sea urchin. Work quickly once the pasta is drained to ensure the emulsion forms before the starch sets.
🍽️ Serving Suggestions
Pair with a crisp, saline Italian white wine like Etna Bianco or a chilled Vermentino di Sardegna. Serve alongside a simple arugula salad with a light lemon vinaigrette to cleanse the palate. Follow the meal with a refreshing lemon sorbet to cut through the richness of the uni. A piece of crusty ciabatta is perfect for 'fare la scarpetta' (mopping up the leftover sauce). Present the dish in shallow ceramic bowls that have been slightly warmed in the oven.