2 ½ ounces cleaned sea urchin (one small tray of very fresh "uni", available at Japanese markets)
1-2 garlic cloves
some red chili pepper flakes
a fragrant olive oil
salt & pepper
¾ pound dry pasta (I like using very thin pasta, like capellini)
In a saute pan, heat the olive oil over low heat and add the crushed garlic clove along with some red chili flakes and sautee until turning a light gold brown.
The capellini pasta will cook fast, so time the cooking with the last step for the sauce:
add the sea urchin to the olive oil and garlic and sautee while stirring gently.
Drain the pasta in a colander, plate on individual plates - and add the sea urchin sauce on top.
Serve immediately ...
Buon appetito !
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