Saute the garlic in the olive oil in a large saucepan until a golden brown. Boil 4 cups water in a large pot. Once the water is boiling, add the linguine and cook until al dente
, about 7 minutes. Add the pasta to the saucepan along with the crushed red pepper
and 1 cup of the water used to boil the pasta. Open the sea urchin
with scissors and remove the insides (eggs). Add the eggs
to the saucepan
and saute with the pasta
for 5 to 10 minutes before serving. Garnish
with the parsley.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.