In a blender
, puree 1 cup sweet peppers, 1 cup tomatoes, 15 sea urchin
fillets, the whole cloves garlic
, 1 to 1 1/2 cups extra-virgin olive oil and lemon juice
to taste. Season with salt and white pepper
Bring a pot of salted water to a boil. At the same time, in a hot pan, add the chile de arbol, the minced garlic, the remaining 1 cup roasted peppers and roasted tomatoes along with some olive oil. Saute over high heat until softened.
Drop the pasta. When the pasta is ready, remove and add to the tomatoes and peppers. Quickly add the sea urchin puree and a little pasta water. Toss the pasta with the sea urchin. Check the seasoning. It should coat the pasta and slightly resemble carbonara. Plate the pasta, finish with extra-virgin olive oil, chopped chives and breadcrumbs