Linguine with sea urchins

Linguine with sea urchins

@manu-food-writer

Linguine with sea urchins scented with saffron is a refined dish that combines the freshness of the sea with the intense aroma of Sardinian saffron.

Difficulty: Easy
Cooking: 20 min
Preparation: 5 min
Country: Italia

Ingredients

No. Servings
  • linguine
    Linguine160g
  • Sea urchins1pack
  • Powdered saffron1sachet
  • Garlic clove2units
  • Saffron stigmas4units
  • Fish broth0.5l
  • Extra virgin olive oil2tablespoons
  • Saltto taste
  • bottarga
    Bottargato taste

Purchasable products

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Preparation

  1. STEP 1 OF 7

    Toast the saffron stigmas in a saucepan with a pinch of salt and a drizzle of extra virgin olive oil.

  2. STEP 2 OF 7

    Add 1/2 liter of fish broth, bring to a boil and cook for about 10 minutes.

  3. STEP 3 OF 7

    Turn off the heat, let it rest for 15 minutes, then strain and let cool.

  4. STEP 4 OF 7

    Sauté the garlic in a large pan with a drizzle of oil and salt for 2 minutes.

  5. STEP 5 OF 7

    Remove the garlic, add the saffron broth and reduce it with a few teaspoons of sea urchins.

  6. STEP 6 OF 7

    Meanwhile, cook the linguine in plenty of salted water with the sachet of powdered saffron dissolved directly in the hot water.

  7. STEP 7 OF 7

    Toss the pasta with oil, salt, pepper, and the remaining sea urchins for a maximum of 1 minute.

General Information

Storage notes

Best enjoyed immediately.

More information

Served with a glass of Vermentino and toasted bread.

Origin

Italia, Sardegna

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)161.35
Carbohydrates (g)27.55
of which Sugars (g)13.83
Fat (g)3.75
of which Saturates (g)0.78
Protein (g)5.27
Fiber (g)1.66
Sale (g)0.12
  • Proteins
    5.27g·14%
  • Carbohydrates
    27.55g·72%
  • Fats
    3.75g·10%
  • Fibers
    1.66g·4%