Prep time:

30' (+ 1 h)

Cooking time:




Wine pairing:

Panizzi Evoé Bianco Toscana igt

Spaghetti with sea urchins

Leave the sea urchins to soak in cold salted water for an hour, then rinse them under running water. With a very sharp knife cut them in half horizontally,

remove the dark liquid and with a teaspoon extract the five orange ovaries, pouring them into a bowl. Cook the pasta al dente; when it is time to drain it, mix a tablespoon of water with the eggs to obtain a cream. Pour the spaghetti into the bowl, sprinkle with freshly ground black pepper and grated lemon zest. Serve with a drizzle of organic Panizzi extra virgin olive oil.

(4 people): 350 g of spaghetti, 1 kg of sea urchins (females are warm brown; males are blacker), Panizzi organic extra virgin olive oil, salt, pepper, grated lemon zest.