Recipe courtesy of Mario Batali
Total:
30 min
Active:
20 min
Yield:
4 servings
Level:
None

Ingredients

  • 1 pound fresh sea urchin roe, chopped into thumbnail size pieces
  • 3 scallions, thinly sliced
  • 1 yellow zucchini, sliced paper thin on mandolin
  • 6 overripe plum tomatoes, roughly chopped to yield 2 1/2 cups
  • 1/2 cup extra virgin olive oil
  • Juice and zest of 2 lemons
  • 2 tablespoons hot crushed peppers
  • 1/2 tablespoon sea salt
  • 1 pound linguine
  • 2 bunches Italian parsley, finely chopped to yield 1/2 cup

Directions

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.

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