Serves 4

Ingredients
320g of spaghetti
20 sea urchins (rizzi)
1 sprig of parsley
1 clove of garlic
40g capers
Extra virgin olive oil
Salt

Method

To open the sea urchins, seize them with your left hand protected by a cloth and thread the blade of a sharp knife. At the base of the urchin, cut the shell, and then follow the circumference. Eliminate the base, collect the liquid by filtering it in a bowl and place the orange segments, which must be removed from the shells with a spoon, in another bowl.

Wash the parsley, dry, pull the leaves from the stems and chop coarsely with a knife. Peel and crush the garlic. Heat three tablespoonfuls of extra virgin oil in a small frying pan and add the garlic.

After five minutes, add the urchins with their juice and capers.

Add the parsley, season with salt and turn off the heat.

Cook the spaghetti in plenty of boiling salted water, drain and toss with the sauce.

Serve.

Saul Halevi is an Executive chef, Hotel Phoenicia, Floriana.

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