An Extreme Food, Italian Style
Adam Richman's Sea Urchin Carbonara
- 1/4 cup Bottarga diced
- 1/2 pound Sea Urchin
- 1 pound Spaghettini
- 1/4 cup Chives
- 2 Garlic cloves sliced
- 1 teaspoon Chili Flakes
- 2 tablespoon Extra virgin olive oil
- Boil water and add pasta. Cook for a minute less than package suggests.
- Cook the sliced garlic, chili flakes and olive oil over medium heat. Add diced Bottarga and cook for 2 -3 minutes.
- Ad the sea urchin and stir. Add the pasta and pasta water. Toss to coat. Garnish with chopped chives. Serve immediately.