Spaghetti with sea urchin sauce
Here is a simple and delicious cooking proposal, ideal for pasta and seafood lovers as it combines both together. An authentic recipe of Father Nikitas from Mount Athos for spaghetti with urchin egg sauce. Try this monastic sea urchin pasta for yourself and do not forget to accompany it with a glass of red wine.
We carefully open the sea urchins and pour with a spoon their eggs and juice into a bowl with a few drops of lemon. We put them aside for later.
We boil the pasta in salted water with very little olive oil, according to the instructions on the package.
As soon as they boil, we put them in a colander to drain and heat the butter in the pot with a little olive oil.
We pour the pasta into the hot butter, we add oregano and mix.
We pour the remaining olive oil into another pot and frizzle the onion with the garlic.
We add the tomato paste, pepper, parsley, fennel, bay leaf, cumin and mix.
Lastly, we add the sea urchins and season our sauce with salt and pepper.
We boil for a few minutes and pour over the red wine.
We serve the sauce over the spaghetti.
If we want the recipe to be fasting, we put vegetable butter in the spaghetti and not cow's butter.
We can add more sea urchins if we want their flavor to be stronger.
The opening of sea urchins can be done either with a knife or with the special tool.
The ideal is to source or collect fresh sea urchins, but we can only buy their eggs in vases.
Urchin eggs are more abundant towards the full of the moon and especially near the full moon.
