Squid Ink Pasta with Sea Urchin Sauce


  • ½ of a fresh lemon
  • Chopped parsley
  • Minced chives
  • Sea salt and black pepper
  • 2 cloves of garlic, peeled and sliced
  • 3 tablespoons of olive oil, plus more for drizzling
  • ½ to 1 cup of seafood stock
  • + 2 more ingredients
    • 1 tray of fresh sea urchin
    • 2 bundles of fresh squid ink tagliatelle (if you can’t find this, regular is fine)

1. Bring a pot of water to boil over high heat. 2. Mince the chives and chop the parsley. Set aside. 3. Have a pan large enough to hold the pasta and heat up the olive oil in it over medium heat. 4. Add the cloves of garlic. Reduce the heat and brown on all sides so that the flavor infuses int...

View full recipe at SpringPad


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