Fresh spaghetti alla chitarra 300 gr, Sea urchin 500 gr, Parsley 30 gr, Garlic cloves 2 pieces, White wine 1 dl, Virgin oive oil 4 spoons, Salt and pepper.
Cook the pasta “al dente” in salted water, drain and add olive oil so that the pasta does not stick together. Clean carefully the sea urchins using a scissor around the mouth and extracting the meat with a coffee spoon.
Sauté the garlic and the until golden brown, add the sea urchin meat and immediately after add some white wine. Let the alcohol evaporate and add the pasta and the chopped parsley. Sauté for a few seconds, check the seasoning and add some olive oil on top. Serve immediately.