I came across this recipe ages ago in a really cool cookbook, Sweet Myrtle and Bitter Honey. It is about Sardinian food. Hegui and I saw the author, Efisio Farris, give an interview and cooking demonstration on some Martha Stewart show a few years ago. I immediately got the book, read through it, then got distracted. But that spaghetti with sea urchin roe idea has stuck with me.

spaghetti with sea urchin

I love uni, the Japanese name for sea urchin roe. The animals themselves are quite beautiful. Look here to see some. This very informative site describes in graphic detail sea urchin mating rituals and eating practices. Check it out with caution! They’re real partiers!! The roe are the egg sacks from, I guess, the female sea urchin. Weird.

I’ve never prepared these before but have enjoyed uni at Sanraku and Live Sushi. Efisio describes them as “elegant and sexy—a delicacy in every way” and I have to agree. Nevertheless, this is an acquired taste. They’ve a very creamy texture and flavor faintly of seawater. Very nice.

fresh sea urchin roe

This dish is a snap to make though you need to get very fresh sea urchin roe. We were finally at Nijiya Market at the right time and got two tiny boxes of them. The original recipe calls for about a half-pound. I weighed mine once we got home. There was only about a quarter pound. Still, this dish was marvelous and full of that subtle creamy oceanic flavor that I associate with sea urchin.

spaghetti with sea urchin

1 lb spaghetti, prepared per package directions
¼ to ½ lb sea urchin roe
4 tbsps olive oil
4 cloves crushed garlic
1 small bunch of fresh chives, minced
salt and black pepper to taste

In a small bowl, whisk sea urchin, chive, salt, black pepper and half of the olive oil together. Set aside.

Heat remaining olive oil and garlic in a large skillet for a few minutes. Remove garlic. Toss with cooked spaghetti. Transfer to a large bowl and toss with sea urchin mixture. Serve.