Spaghetti ai Ricci di Mare

Method

Bring a large pot of salted water to the boil and cook the spaghetti until al dente. Meanwhile, warm the olive oil in a large pan over a low heat and gently infuse it with the sliced garlic and chilli flakes for 2-3 minutes without allowing the garlic to brown. Remove from heat and stir through the lemon juice. Reserve 200ml of pasta water before draining the spaghetti. Toss the hot pasta into the warm oil mixture, then very gently fold in the sea urchin roe with a wooden spoon, being careful not to break it apart. Add pasta water a little at a time to create a silky sauce. Season with sea salt and pepper, finish with fresh parsley, and serve immediately.