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Spaghetti with Sea Urchin

A luxurious coastal pasta where fresh sea urchin meets Prosecco, bottarga, lemon zest, garlic, shallots, parsley, and extra-virgin olive oil in a silky Mediterranean sauce.

🍝 Spaghetti 🌊 Sea Urchin 🐟 Bottarga Tier 3 · Advanced
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A refined coastal pasta connected to the Tuscany Cuisine recipe, culinary learning, inventory, labor, purchasing, and Menu Builder systems.

Tuscany Cuisine · Pasta Integration

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Spaghetti ai ricci di mare celebrates the pure flavor of the Mediterranean coast. Continue into the Tuscany Cuisine Flour & Water Pasta Journal for regional pasta culture, history, and technique.

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Spaghetti with fresh sea urchin, bottarga, lemon zest, parsley and olive oil

Recipe Overview

Spaghetti with sea urchin is one of the most refined expressions of Italian coastal pasta. The sauce is built gently with extra-virgin olive oil, shallots, garlic, Prosecco, strained sea urchin liquid, lemon zest, and finely grated bottarga, then finished off the heat with fresh sea urchin roe so the flavor remains sweet, briny, creamy, and delicate.

Chef Notes

Sea urchin is delicate and should not be overcooked. Fold most of the roe into the spaghetti off the heat so its creamy texture and marine perfume remain intact. Season carefully because both sea urchin and bottarga already contribute natural salinity.

Connected Experience

Continue from this recipe into the Fish & Seafood Foundations, Bottarga ingredient guide, Citrus Library, Olive Oil Library, and Tuscany Cuisine pasta-history resources.

Ingredients

Base recipe = 4 servings. Minimum production = 4 servings.

Preparation

Minimum production timing: 20 active prep min · 0 passive min · 10 cook min · 8 plating min · 8 cleanup min.
  1. Using kitchen scissors, carefully open the sea urchins at the top. Gently scoop out the roe into a chilled bowl. Strain any internal liquid through a fine sieve to remove grit and reserve.
  2. Warm the extra-virgin olive oil in a large skillet over medium heat. Add the chopped garlic and shallots and sauté until fragrant and softened, without browning.
  3. Deglaze the pan with the Prosecco and let the alcohol reduce slightly. Add the strained sea urchin liquid, lemon zest, and grated bottarga. Simmer gently for a few minutes to concentrate the flavors. Season lightly with sea salt and black pepper.
  4. Meanwhile, cook the spaghetti in a large pot of well-salted boiling water until al dente. Reserve a ladle of pasta cooking water, then drain.
  5. Add the drained spaghetti to the skillet with the sauce. Toss over medium heat, adding a splash of pasta water if necessary to create a silky emulsion that coats the spaghetti.
  6. Remove the skillet from the heat and gently fold in most of the fresh sea urchin roe and chopped Italian parsley, reserving some roe for garnish.
  7. Plate immediately, garnishing each portion with the reserved sea urchin roe, additional parsley, and a light grating of bottarga if desired.

Service Suggestions

  • Serve immediately in warm pasta bowls.
  • Reserve the most attractive sea urchin roe for garnish.
  • Finish with bottarga sparingly so it supports rather than dominates the sea urchin.
  • Keep the final sauce glossy and loose enough to coat the spaghetti without becoming oily.

Dietary / HACCP Notes

  • Contains seafood / fish roe and wheat gluten.
  • Dairy-free as written.
  • Keep fresh sea urchin under approved refrigerated controls.
  • Open and clean sea urchin close to service.
  • Discard seafood with questionable odor, integrity, or temperature history.
  • Fold the roe in off the heat and serve promptly.
Nutrition — per serving estimate
Calories 460
Protein 18 g
Carbohydrates 54 g
Fat 18 g
Fiber 3 g
Sodium 480 mg

History & Inspiration

Pasta with sea urchin, known in many coastal regions as spaghetti ai ricci di mare, celebrates the pure flavor of the sea with very few ingredients. It is especially loved in Southern Italy and on islands where sea urchin is harvested fresh and served with restraint, often with olive oil, garlic, parsley, wine, and citrus.

This Tuscany Cuisine version deepens the maritime character with bottarga and Prosecco while preserving the dish's essential elegance: a silky pasta built around the sweetness and salinity of fresh sea urchin. Continue into the Flour & Water Pasta Journal for more regional pasta history and culture.

Recipe Video

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