질문하기
Linguine with sea urchin roe offers a taste of the Italian seashore at its most refined. This fresh mediterranean delicacy is high in protein and brings the ocean's essence to your family table.
Boil a large pot of water, adding 1/2 tsp kosher salt. Cook the linguine until just shy of al dente (1 minute less than package instructions), reserving 1 cup of pasta water.
While pasta cooks, warm olive oil and 1 tbsp butter in a wide skillet over medium heat. Add minced garlic and sauté gently, watching carefully to avoid browning—about 2 minutes for aroma.
In a bowl, gently combine sea urchin roe, egg yolk, chopped parsley, lemon zest, and half the black pepper. Mash lightly with a fork until creamy but still textured.
Transfer drained linguine to the skillet (off the heat!). Add 1/3 cup hot pasta water, the sea urchin mixture, and remaining butter. Toss rapidly, adjusting heat to very low if needed, until sauce forms a glossy, silky coating.
Season to taste with more salt and pepper. Serve immediately, garnishing with extra sea urchin roe, parsley, and a sprinkle of lemon zest if desired.
