Capellini con Ricci di Mare (Italian Name of the Recipe)
Yield: Servings 6
½ cup extra-virgin olive oil
½ teaspoon crushed red pepper flakes
1 pound capellini
2 medium vine-ripened tomatoes, cored, seeded, and finely chopped
3 garlic cloves, crushed and peeled
3 tablespoons chopped fresh Italian parsley
Kosher salt to taste
Roe of 24 sea urchins, if possible fresh
- Bring a big pot of salted water to its boiling point for the pasta. In a
big frying pan, heat 2 tablespoons of the olive oil on moderate heat.
Put in two of the garlic cloves and the crushed red pepper flakes.
Cook until the garlic is mildly browned, and remove the frying pan
from the heat.
- In the meantime, in a bowl, whisk together the sea urchin roe,
parsley, the rest of the clove of garlic, and salt to taste until mixed.
Whisk in the rest of the 6 tablespoons olive oil. Mix in the tomatoes.
- Mix the capellini into the boiling water. Return the frying pan
containing the garlic and red pepper flakes to moderate heat. When
the capellini is still just firm to the bite, remove using tongs and put
in to the frying pan with ½ cup pasta water. Toss until it becomes
thick, approximately 1 to two minutes, and take out of the heat.
Remove and discard the garlic. Put in the sea urchin mixture, toss
the capellini well with the sauce, before you serve.