Linguine with sea urchin roe basil, lemon & chilli
The dish combines chilli, lemon and basil with the sweet saltiness of sea urchin roe -giving it incredible freshness and zing with a slight hint of the sea.
The residual heat from the pasta is intended to just cook the roe slightly.
Ingredients
Serves 4
450g linguine or spaghetti
50g fresh sea urchin roe
4 tablespoons of extra virgin olive oil
1 garlic clove, finely chopped
1 red chilli, finely chopped
the juice and zest of one large un-waxed lemon
handful of basil leaves, roughly chopped
fresh sea salt and freshly ground black pepper
Preparation
Cook the pasta in well salted boiling water, until al dente.
Just before draining the pasta, combine the olive oil, garlic, lemon juice, lemon zest and the chilli in a pan and cook until sizzling slightly. Cook this quickly but gently, without letting the garlic brown.
Drain the pasta, stir though the lemony chilli oil, the basil leaves and the sea urchin roe.
Season with sea salt, freshly ground black pepper and serve immediately. Sprinkle over some more basil leaves and another squeeze of lemon if you choose.
9am, Wednesday 30 January, 2008