Bucatini con Ricci di Mare

Serves: 4

Difficulty:

Cuisine:

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Recipe by: Bertolli

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Bucatini con Ricci di Mare

Ingredients:

Bucatini con Ricci di Mare

300g Bucatini pasta

1/3 cup Bertolli Extra Virgin Olive Oil

2 good size cloves of garlic, finely chopped

1/4 cup flat leaf parsley, finely chopped

Salt and pepper

100g sea urchin, drained

Method:

Bucatini con Ricci di Mare

Put a large pot of salted water onto boil and follow the cooking instructions for the pasta, cooking the pasta until al dente.
While the pasta is cooking, place a frypan large enough to hold the pasta onto a moderate flame. Add in the oil, warm the oil for 20 seconds and then add in the garlic and the parsley. Ensure the pan does not get too hot as the key is not to fry it until it changes colour or it will taint the flavour of the pasta.
Remove the pan from the heat and season with salt and fresh cracked pepper. Add in the sea urchin and then toss through the hot drained pasta keeping a small amount of the pasta water. There will be enough heat in the pasta to cook the urchin allowing it to dissolve partially into the sauce.
Serve the pasta straight away. Add a small amount of the reserved pasta water if the pasta is too dry.