Spaghetti with sea urchins.

Difficulty: medium
Preparation: 40 min
Cooking: 15 min
Doses for: 4 people
Average cost

To present the recipe for today we went to the bottom of the sea, where there is a marine species with a curious, very appreciated and delicious appearance: sea urchins. We re-emerged with a simple and classic first course, but tasty and captivating: spaghetti with sea urchins. All the taste of the sea enclosed in a small shell that will open easily in your hands, following step by step the simple procedure to open the sea urchins without hurting you and take out the gonad, the internal fruit, of a beautiful orange color.

Spaghetti with sea urchins


Spaghetti N ° 5 320 g
Sea urchins 1 kg
Courgettes 300 g
White wine 60 g
Extra virgin olive oil 30 g
Garlic 1 clove
Salt up q.b. Black pepper q.b.


How to prepare Spaghetti with sea urchins

To prepare spaghetti with sea urchins, start opening the sea urchins. Use the curly size and cut the top of the hedgehog that you recognize from the mouth, rinse the hedgehog under running water. Proceed to this point to extract the eggs helping you with a teaspoon taking only the orange part (make sure that this is the color you will see). From 1 kg of ricci you should get about 70 g of pulp. Keep the pulp aside.

Put on the fire a large pot filled with water to be boiled: it will be used to cook for pasta.
Pour a little oil onto a pan with a clove of garlic.
As soon as it is golden, remove it and pour the curly flesh, stir and cook a few minutes, 2-3 will suffice.

Then blend with the white wine and let the alcohol evaporate for a few minutes over moderate heat (make sure that there remains a little wine in the pan). Then you can turn off the fire. Meanwhile the water will have come to a boil, salt and pour the pasta. Cook the spaghetti al dente and drain directly in the seasoning of sea urchins.

Sauté over medium heat, adding a ladle of pasta cooking water to make the sauce more creamy and stir. Turn off the heat and serve your spaghetti with sea urchins.


It is advisable to consume the dish as soon as it is ready.

The sea urchins can be kept in a bowl immersed in cold water and in the refrigerator but do not wait too many days to consume them. When you notice that the quills are not tense, this is the sign that the hedgehog is dead and should not be consumed. Alternatively, you can store the eggs extracted from the sea urchins in a container covered with a wet rag for a day at most.

It is preferable not to freeze to preserve all the taste of sea urchins, otherwise you can freeze the eggs for 15 days at most.


You can use parsley to flavor spaghetti with sea urchins. You can also opt for the addition of cherry tomatoes, passed or decide to make it only the pulp of sea urchins!