Linguine with sea urchins and sea snails

Seafood pasta creation by Rosellinis *, Palazzo Avino, Amalfi Coast, Italy
Course: Main Course
Cuisine: Italian
Keyword: Pasta, Seafood
Servings: 2


  • 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 the
    whole mixture obtaining the tomato water.
  • Then in a pan fry the garlic and oil, then add the tomato water and the snails, let them
    become a sauce.
  • Then put some water and cook the Linguine, then drain them “al dente” and stir in the
    tomato water sauce for a few seconds, remove from the heat and add the sea urchins ,
    the peel of lemon and basil.
  • Enjoy!