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.