Name: Spaghetti with Sea Urchin
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 fresh sea urchins; 450 g spaghetti; 30 g Italian parsley, chopped; 10 g garlic, finely chopped; 240 ml Italian Prosecco or Champagne; Sea salt and freshly ground black pepper, to taste; 3 g lemon zest; 8 g dried tuna roe (bottarga), finely grated; 120 ml extra-virgin olive oil; 80 g shallots, finely chopped

Spaghetti with sea urchin, bottarga, and lemon zest

Recipe Overview

Spaghetti with sea urchin is one of the most refined expressions of Italian coastal pasta. The sauce is built gently with olive oil, shallots, garlic, Prosecco, sea urchin liquid, lemon zest, and finely grated bottarga, then finished off the heat with fresh sea urchin roe so the flavor stays sweet, briny, and delicate. It is a dish of elegance, simplicity, and extraordinary marine depth.

Yield 4 servings

Prep Time 20 minutes

Cook Time 10 minutes

Category Dry Pasta

Adjust Servings

Ingredients

2 fresh sea urchins (uni)
450 g spaghetti
30 g Italian parsley, chopped
10 g garlic, finely chopped
240 ml Italian Prosecco or Champagne
Sea salt and freshly ground black pepper, to taste
3 g lemon zest
8 g bottarga, finely grated
120 ml extra-virgin olive oil
80 g shallots, finely chopped

Seafood Dairy-Free Coastal Italian Signature Pasta

Preparation

Using kitchen scissors, carefully open the sea urchins at the top. Gently scoop out the roe and place it in a chilled bowl. Strain any liquid inside the urchin through a fine sieve to remove grit and reserve.
In a large skillet, warm the extra-virgin olive oil over medium heat. Add the chopped garlic and shallots and sauté until fragrant and softened, without browning.
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.
Meanwhile, cook the spaghetti in a large pot of salted boiling water until al dente. Reserve a ladle of the pasta cooking water, then drain.
Add the drained spaghetti to the skillet with the sauce. Toss over medium heat, adding a splash of pasta water if needed to create a silky emulsion that coats the pasta strands.
Remove the skillet from the heat and gently fold in most of the fresh sea urchin roe and the chopped Italian parsley, reserving a little roe for garnish. Toss carefully so the roe remains in visible, luxurious pieces.
Plate immediately, garnishing each portion with the reserved sea urchin roe, extra parsley, and an additional sprinkle of bottarga if desired. Serve hot.

Chef Note: Sea urchin is delicate and should not be overcooked. Folding the roe into the pasta off the heat preserves its creamy texture, sweet brininess, and elegant marine perfume.

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 version deepens the maritime character with bottarga and Prosecco, while preserving the dish’s essential elegance: a silky pasta that tastes of the shoreline, the breeze, and the Mediterranean table. For more handmade and regional pasta culture, connect this page to the Flour & Water Pasta Journal.