Linguine with sea urchins

Yield: 1 Servings

Measure Ingredient
1 pounds Fresh sea urchin roe
\N \N Chopped into thumbnail size pieces
3 \N Scallions; thinly sliced
1 \N Yellow zucchini, sliced paper thin; on mandolin
6 \N Overripe plum tomatoes, roughly; to yield 2 1/2C chopped
½ cup Extra virgin olive oil
2 \N Lemons, juice and zest
2 tablespoons Hot crushed peppers
½ tablespoon Sea salt
1 pounds Linguine
2 bunches Italian parsley, finely chopped; to yield 1/2C

Place 6 quarts water to boil and add 2 tablespoons salt.

In a large earthenware serving bowl, place half the urchins, scallions, zucchini, tomatoes, olive oil, lemon zest and juice, hot pepper and sea salt and allow to stand.

Cook pasta according to package instructions until al dente and drain well.

Pour pasta into bowl with urchin roe mixture and toss like a salad to mix well. Place remaining urchins over top, sprinkle with parsley and serve.

Yield: 4 servings


Posted to MC-Recipe Digest V1 #317 Date: Tue, 26 Nov 1996 16:36:26 -0500 (EST) From: Sue <suechef@...>

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