Place 6 quarts water to boil and add 2 tablespoons salt.
In a large earthenware serving bowl, place half the urchins, scallions, zucchini, tomatoes, olive oil, lemon zest and juice, hot pepper and sea salt and allow to stand.
Cook pasta according to package instructions until al dente and drain well. Pour pasta into bowl with urchin roe mixture and toss like a salad to mix well. Place remaining urchins over top, sprinkle with parsley and serve.
Recipe courtesy of Mario Batali