Spaghetti with Sea Urchins

Instructions

1. Fill a large pot with water, add a generous amount of salt, and bring it to a boil over high heat. This salted water is essential to flavor the spaghetti properly.
2. Once the water is boiling, add the spaghetti and cook according to the package instructions until al dente. Stir occasionally to prevent sticking. This usually takes 8-10 minutes.
3. Reserve 1 cup of pasta cooking water and then drain the spaghetti. Set the spaghetti aside.
4. In a large pan or skillet, heat the olive oil over medium heat. Add the chopped garlic and red pepper flakes and sauté for about 1 minute, until fragrant. Be careful not to burn the garlic, as it can turn bitter.
5. Pour in the white wine and let it simmer for about 2-3 minutes, until it’s reduced by half. This will deglaze the pan and create a flavorful base.
6. Reduce the heat to low, and gently add the sea urchin roe to the pan. Stir softly to break it down and incorporate it into the sauce. The roe should create a smooth, creamy sauce.
7. Add the unsalted butter and stir until it’s melted and combined with the sauce. Taste the sauce and season with salt and freshly ground black pepper to your preference.
8. Add the cooked spaghetti to the pan, tossing it gently with tongs to coat the pasta with the sauce. If the sauce seems too thick, add some of the reserved pasta water, a little at a time, until you reach the desired consistency.
9. Once the pasta is well-coated, sprinkle it with chopped fresh parsley and give it one more gentle toss. This adds a fresh, herby note to the dish.
10. Serve the spaghetti immediately with lemon wedges on the side for squeezing over the dish if desired. The acidity from the lemon will balance the richness of the sea urchin.