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Spaghetti with Sea Urchins & Bottarga di Muggine
Servings: Four
Ingredients:
- 4 Ounces of shelled urchin meat (uni)
- 8 Tablespoons extra-virgin olive oil
- 5 cloves garlic
- 3 anchovy fillets
- 2 dried hot peppers, crushed
- salt
- 1 pound high quality spaghetti
- 2 tablespoons parsley, chopped
- 1 tablespoon freshly grated bottarga di muggine
Directions:
- In a medium sauté pan, heat 4 tablespoons of extra virgin olive oil over medium heat. Lightly crush the garlic cloves keeping them whole. Add the garlic to the pan.
- Add anchovy fillets to the sautéing garlic.
- Crush the hot chili peppers between your fingers and sprinkle into the pan.
- Saute stirring frequently, until garlic turns golden.
- Remove from heat and seat aside.
- Bring a generous amount of water to a boil and cook the pasta until is almost al dente.
- Drain the pasta, reserving ½ cup of the pasta water.
- Place the pan with the garlic back over high heat.
- Add the pasta and toss to coat.
- Add the reserved pasta water and the sea urchins, toss well to combine.
- When the water has evaporated and the sea urchin meat has dissolved to a buttery texture, season to taste with salt, add the parsley and the remaining 4 tablespoons of olive oil.
- Grate one tablespoon of Bottarga over the pasta using a small cheese grater, toss well and serve immediately
