Linguine with Sea Urchins by Palazzo Avino Amalfi Coast
The allure of the Amalfi Coast is beyond doubt. Pastel-coloured buildings cascade down steep cliffs; bright sun umbrellas are perfectly lined up on the beach; fresh seafood from the Mediterranean Sea, homemade pasta and gelato are readily available every few steps you take.
Enter Ravello high above the sea and you will find Palazzo Avino, a 12th-century pink villa that was converted into a luxury hotel and their exceptional Michelin-starred restaurant Rossellinis. Run by Mariella Avino and Attilia Avino, this family-owned hotel captures the enchanting spirit of Ravello with a personal touch.
During our last trip to the Amalfi Coast, we spent most of time hiking through the hill top villages, dipping into the Mediterranean sea from their private beach club, and ate as much seafood as possible. One of our favourite dishes is the Linguine with Sea Urchins for which they graciously shared the recipe with us.
Linguine with sea urchins and sea snails
- 360 gr Linguine
- 80 gr Sea Urchin pulp
- Lemon Peel
- 60 gr Shelled Sea Snails
- 4 Auburn Tomatoes
- 1 bunch Basil
- 1 clove Garlic
- 50 gr Extra Virgin Olive Oil
- First, put the chopped tomatoes in a blender and blend for about one minute, sift thewhole mixture obtaining the tomato water.
- Then in a pan fry the garlic and oil, then add the tomato water and the snails, let thembecome a sauce.
- Then put some water and cook the Linguine, then drain them “al dente” and stir in thetomato water sauce for a few seconds, remove from the heat and add the sea urchins ,the peel of lemon and basil.
Private beach club on the edge of the Mediterranean Sea.