Gluten Free Spaghetti with Sea Urchin
Sea Urchins are echinoderms, a spiny marine invertebrate comprising a spherical shell made of chalky platelets with a hard, dark purple shell, which bears mobiles chalky hard pointed spines. Inside the shell encloses the five yellow or orange genital glands ( the edible part ). When the Sea Urchin is fresh, should have firm spines and a tightly closed mouth orifice. Considered a delicacy, is open by cutting into the soft tissue around the mouth with a scissors or a pointy knife. I suggest to use gloves when opening a Sea Urchin. Sea Urchins can be eaten raw like Japanese people use it for sushi.
Let's get down to it. This picture shows what it looks like, only if you have the chance to get it fresh. But, you can always get them ready to eat ( clean ) at the Japanese market, they come on a wooden box ready to serve. Also get 1/2 onions diced small and few garlic cloves minced ( I like to use a lot of garlic for this ). Extra Virgin Olive Oil should be handy and some Brandy.
Let's get cooking. Heat up a cooking pan in a burner and the cooking pot with 3/4 water to heat too in another. Don't forget to put Sea Salt in the water. In the hot cooking pan put the Extra Virgen Olive Oil ( EVOO ) and soon after the garlic ( do NOT burn the garlic ) add the onions and sauté the ingredients for few minutes until you see a light brown color in the onions, then add the Sea Urchin and a little Brandy. Use salt and black pepper at your taste.
Drain the GF. Spaghetti and mix it with the sauce. ( if the sauce is too dry, use a little of the water you boiled the pasta with ) Serve and garnish with a Parsley leaf. Buon Appetito