Sea urchin spaghetti (spaghetti ai ricci di mare) is just as emblematic of a Sardinian or Sicilian summer as a dip in the aquamarine sea. Sea urchin's prickly exterior renders the fish intimidating, but there are ways to get around it.
Fresh sea urchin (not canned) works best for the recipe and there is indeed a method for safely extracting sea urchin pulp, but we strongly suggest leaving it to the experts. If you're already an expert, great. If you're still a novice, there are plenty of places online where you can purchase shelled sea urchins, like Citarella or Riviera Seafood Club, or you can simply ask your fishmonger to shell them for you.
If you're going to take it on yourself, you'll find a gallery at the bottom with a brief tutorial. And don't forget to wear thick gloves.
Sea Urchin Spaghetti Recipe
Photo: Riccardo Lettieri, Styling: Beatrice Prada
Recipe Davide Brovelli
Skill Level Intermediate
Cooking Time 1 hour
Ingredients for 4
12 oz./350 g. thick spaghetti
Pulp of 12 sea urchins
2 lemons
parsley
salt
extra-virgin olive oil
If you need to extract the sea urchin pulp
Put on thick gloves and hold the sea urchin in your hands. For added safety, use scissors to trim the thorns. Pierce the tip of the scissors into the hollow that is located in the center of the top and cut all the way around by removing the cap. Once cleaned, remove the orange parts adhering to the shell with a small spoon. (See below gallery.)
If your sea urchin pulp is already extracted
Collect the sea urchin pulp in a large bowl and mix with 3⅓ Tbsp./50 g. finely chopped parsley, the juice of 2 lemons, and 2 Tbsp. oil.
Cook the spaghetti in boiling salted water.
Dilute the sauce for the sea urchins with ½ ladle of pasta cooking water.
Drain the spaghetti, add them to the bowl with the sea urchins, and whisk. If they are too dry, add a drop of water again.
Serve with fresh parsley and grated lemon zest to taste.