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 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. Enjoy!