Spaghetti with Sea Urchin Roe


  • 400g penne
  • 40g sea urchin roe
  • A spoon or two of chopped parsley
  • 2 medium sized chopped onions
  • 2 medium sized peeled and chopped tomatoes
  • 2 cloves of minced garlic
  • 2 ½ spoon of lemon juice
  • Salt and pepper
  • 5 spoons of olive oil
  • A pinch of mint (optional)


    1. Grasp the sea urchin with its mouth facing upwards, then push a knife into it so as to cut around it.

    2. Remove 2 inches of its shell and remove the liquid that lies inside it.

    3. Drag away any black pieces from inside and what you have left will be orange roe.

    4. Scoop them out and try to keep them whole. Put the roe in a small bowl.

    5. Place the olive oil in a pan and heat at a low temperature.

    6. Insert the onions and garlic and cook them until they start turning golden.

    7. Now add the tomatoes, parsley, salt and pepper and stir well.

    8. After you have stirred for a while, include the sea urchin roes, pour the lemon juice and continue merging the sauce together with the sea urchin roe.

    9. In the mean time, put the Spaghetti in boiling salted water and you can cook it till it becomes al dente if you prefer.

    10. Sieve the pasta and put it in a bowl. Then put the sauce in the bowl too and mix them thoroughly.
    11. When serving you can add some more olive oil and maybe a pinch of mint as a form of garnish.

    Sometimes my grand mother used to cook pasta with the sea urchins. For me pasta with sea urchins capture the taste of the Mediterranean sea. It is easy to make once that you have taken away the roe from the sea urchin, and is a fantastic summer dish to share with friends and a good bottle of chilled white wine.

    Difficulty: Medium

This entry was posted in By Course, By Occasion, First Course, Fish, Recipes, Sunday Lunch and tagged , , , , . Bookmark the permalink.

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