VERY EASY RECIPE
Tagliatelle with sea urchin
Gourmet pasta ready in 25 minutes? Sure do! Ideally you'll use fresh sea urchins for this one, but you can also find sea urchin eggs in a jar. Don't hesitate to combine them with some good pasta: the taste and colour will impress your guests.
Bilibas Vangelis
Executive chef, regular member of the Chefs Club & World Approved Judge of Wacs. Owner of Aphrodite Garden Restaurant-Pythagorion, Samos
HELPINGS: 4
COOKING TIME: 10'
PREPARATION: 15'
INGREDIENTS
- 1 package ILIS tagliatelle
- Eggs from 20 sea urchins
- 2 spring onions, finely chopped
- 10 cherry tomatoes, cut in half
- 1 clove of garlic
- 1 shot of ouzo
- Some mint and parsley leaves, finely chopped.
Tagliatelle
6'
INSTRUCTIONS
- Cook the pasta according to the instructions on the package. Scoop out a cup of the boiling pasta water.
- Heat the oil in the pan and sauté the onion along with the garlic.
- Add ouzo and cherry tomatoes.
- Add the Tagliatelle and the cup of pasta water. Cook for one minute.
- Pour the sea urchin eggs over the pasta and sprinkle with the leaves of mint and chopped parsley.
- Serve on a large platter.
