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Signature Dish

Sea Urchin Spaghetti

Ingredients (serves 4)

• ■

  320 g Monograno Felicetti spaghetti

• ■

  100 g fresh sea urchin (preferably bafun uni or murasaki uni)

• ■

  30 ml cold still water (or lightly salted water, ideally filtered seawater)

• ■

  50 ml light, fruity extra virgin olive oil and Sea salt to taste

• ■

  Optional: finely grated lemon zest or micro herbs for garnish

Method:

• ■Prepare the sea urchin emulsion:

  In a chilled bowl, combine about 70 g of sea urchin with the cold water. Gently emulsify using a hand whisk or immersion blender. Slowly drizzle in the olive oil, whisking until smooth, glossy, and lightly thickened. Adjust salt only if needed. Keep the emulsion cold and set aside.

• ■Cook the pasta:

  Boil the Monograno Felicetti spaghetti in generously salted water. Cook until al dente, draining about 2 minutes before the suggested time.

• ■Finish the dish:

  In a wide pan over very low heat, pour in the sea urchin emulsion. Add the drained pasta and gently toss to coat, using a splash of pasta water if needed to help bind the sauce. Avoid overheating—the sea urchin should never be cooked, just gently cling to the pasta.

• ■To serve:

  Plate the pasta into a nest shape. Top with the remaining 30 g of fresh sea urchin. If desired, finish with a touch of finely grated lemon zest or a few delicate micro herbs (like green shiso or fennel fronds).

• ■Chef’s note:

  This dish is built on simplicity and precision. The sea urchin must be impeccably fresh, sweet, clean, and without metallic notes. The olive oil should enhance, never overpower. Every step demands care, sensitivity, and respect for the ingredient.