Silver pomfret Halibut Cuttle Fish ( Sepia sp.) Red Snapper (Lutjanus campechanus)


Linguine ai ricci di mare Campania

Preparation - Medium
Serves 4


  • 20 very fresh sea urchins
  • 2 Tablespoons extra virgin olive oil (taste the oil, must have very delicate flavor)
  • 1 - 2 cloves of garlic
  • Chili pepper - a tiny bit
  • 2 Tablespoons of parsley, minced
  • Salt to taste
  • 3/4 pound pasta


Using a heavy glove in the left hand take a sea urchin and with the point of a pair of scissors cut a circle large enough to spoon out the meat inside. Make sure that none of the shell or the spines is included.
Set the pasta water to boil, and when boiling cook the pasta.
Peel the garlic, crush it slightly, and sautee it gently on low heat with a hint of the hot pepper until a light gold color.
A few minutes before the pasta (about 7 - 8 minutes) is ready, add the sea urchin to the oil and garlic and sautee gently until the pasta is ready. Taste and add salt if necessary.
Drain the pasta, place in a large, heated serving bowl, add the sea urchin sauce, and mix well. Add a sprinkle of parsley and serve.

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Seaurchin--- Monkfish--- Geoduck--- Shrimp--- Oysters--- Tuna-Roe--- Sardines--- Skate-Wings--- Mussels--- Moon-Fish

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--- Red-Snapper--- Emperor--- Moon Tail---Sword-Fish--- Seer-Fish--- King-Fish--- Trigger-Fish---Reef-Cod

Squid---Chilean Sea Bass---Red Fin Bream---Sea-Crab

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