Recipe courtesy of David Lentz

Sea Urchin Pasta

  • Level: Intermediate
  • Total: 50 min
  • Prep: 35 min
  • Cook: 15 min
  • Yield: 4 servings
Share This Recipe

Ingredients

2 cups sliced roasted sweet peppers

2 cups roasted cherry tomatoes

20 sea urchin fillets

5 cloves garlic, 2 minced and 3 left whole

2 cups extra-virgin olive oil

Lemon juice

Kosher salt and freshly ground white pepper

1 chile de arbol, crushed

Basic Pasta Recipe, recipe follows

1/4 cup chopped fresh chives

1 cup toasted breadcrumbs

Basic Pasta Recipe:

3 eggs

3 egg yolks

1 tablespoon finishing extra-virgin olive oil

1 tablespoon sparkling water

2 1/2 cups all-purpose flour, sifted

1 teaspoon sea salt

Directions

  1. 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.

Basic Pasta Recipe:

  1. Whisk the eggs, egg yolks, oil and water together. Mound the flour on a work surface and make a well in the middle. Add the salt. Slowly add the wet ingredients. Knead until the ingredients are incorporated and the dough is soft and pliable, 3 to 4 minutes. Add more water and/or oil if the dough is dry and crumbly. Roll the dough with a pasta machine on the second to lowest setting into sheets. Cut with a knife into strands 1 1/2 inches wide by 6-inches long.

Fudge Factor

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …