Pasta with sea urchin

Take 25 fresh sea urchins, open them, remove the eggs and put them in a glass without spines, armor parts or Fragments of posidonia go inside.

Put in boiling salted water; Cook al dente 200 g of gnocchetti sardi, or trofie found also at the supermarket or in the absence of other Sardinian gnocchetti Barilla ' which are the same '.

4 garlic cloves, deprived of their inside sliced green must just saute in a glass of olive oil extra virgin and a bit of chili (if it's fresh is better) in a pan that will hold the pasta.

Drain the pasta, pour into the Pan and pour over the curls.

Turn on the fire and you blast the dough while the turn with a cooking spoon.

This operation must be carried out in the shortest time possible to avoid cooking the eggs of sea urchins! Continue to spin and spray liberally over a teaspoon or more of grated mullet bottarga (serves as binder).

Raw parsley at the end is optional.

Serve immediately .

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eat before! Ideal wine: Vermentino ' the Cove ' Sella & Moscow (should be located throughout Italy)