Yield: 6 servings
|½ pounds||Sea urchin roe; cut into pieces|
|\N \N||If large|
|1 pounds||Tomatoes; peeled, seeded,|
|\N \N||And cubed|
|½ teaspoon||Minced garlic|
|½ cup||Olive oil|
|\N \N||Sal; to taste|
|\N \N||Ground hot pepper; to taste|
|1 tablespoon||Chopped flat-leaf parsley|
|3 \N||Lemons; cut in half|
In a large serving bowl, mash together lightly half the roe, two of the tomatoes, and the minced garlic. Mix in ⅓ cup olive oil and salt and hot pepper to taste. Cook the spaghetti in boiling salted water until al dente.
Drain; toss quickly with the roe mixture. Drizzle with the remaining oil if the pasta seems dry. Top with the remaining roe and the remaining tomato.
Sprinkle with the parsley and garnish with the lemon halves. Serve immediately. This recipe yields 6 servings.
Recipe Source: TASTE with David Rosengarten Based on a recipe by Anna Tasca Lanza From the TV FOOD NETWORK - (Show # TS-1G31 broadcast 01-28-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Suggested Wine: Suggested drink: Regaleali, Tasca d'Almerita 1996 Recipe by: David Rosengarten
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