Green asparagus and raw sea urchin pasta
Once the sauce is mixed, turn off the heat immediately to avoid overcooking the sea urchin
How to make it
1
Slice the asparagus lengthwise into thin strips
2
Boil water in a pot, add salt, and boil the spaghetti until it has a slightly firm al dente (a little bit of the core remains in the center). (Approximately: about 1 minute before the displayed time. Here we will be 4 minutes.
3
Add the asparagus to the same pot as step 2 and boil together with the spaghetti for 3-4 minutes
4
Heat A over low heat, and once the garlic has turned golden brown, add B in order. Bring to a boil and then turn off the heat
5
Add the boiled spaghetti and asparagus, mix well, and serve on a plate. Garnish with parsley and sea urchin
Materials 1 person
-
[Boil spaghetti]
- Spaghettidi Czech Republic No.10 Federini
- 80g
-
- Boiled water
- 3000ml
-
- 1% salt content of salted
- 30g
-
- Green asparagus
- Two
-
[A]
-
Olive Oil
Ardoino Extra Virgin - 5/2 tablespoon
-
Olive Oil
-
- Chop garlic
- 1/2 tbsp
-
- Red chili pepper
- 1 bottle
-
[B]
- Tomato sauce
- 50ml
-
- Raw sea urchin
- 20g
-
- Fresh cream
- 30ml
-
- Mince parsley
- 1 tablespoon
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
- For minced parsley
- Appropriate amount
-
- For finishing raw sea urchin
- Appropriate amount
[PR]
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