Linguine with sea urchins

Name: Linguine with sea urchins
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Cuisine: Italia
Ingredients: 160 g linguine; 1 pack sea urchins; 1 sachet powdered saffron; 2 units garlic clove; 4 units saffron stigmas; 0.5 l fish broth; 2 tablespoons extra virgin olive oil; to taste salt; to taste bottarga

@manu-food-writer

Category: First courses

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 time: 20 minCooking: 20 min

Preparation time: 5 minPreparation: 5 min

Country: Italia

manu-food-writer@manu-food-writer

Ingredients

No. Servings

Linguine160g
Sea urchins1pack
Powdered saffron1sachet
Garlic clove2units
Saffron stigmas4units
Fish broth0.5l
Extra virgin olive oil2tablespoons
Saltto taste
Bottargato taste

Purchasable products

Il Mulino - Pasta di Gragnano IGP - Linguine

1 product

£ 3.83

Bottarga di Tonno Rosso Selezione Oro "Favignana" trancio 350g

1 product

£ 85.52

Preparation

STEP 1 OF 7
Toast the saffron stigmas in a saucepan with a pinch of salt and a drizzle of extra virgin olive oil.
STEP 2 OF 7
Add 1/2 liter of fish broth, bring to a boil and cook for about 10 minutes.
STEP 3 OF 7
Turn off the heat, let it rest for 15 minutes, then strain and let cool.
STEP 4 OF 7
Sauté the garlic in a large pan with a drizzle of oil and salt for 2 minutes.
STEP 5 OF 7
Remove the garlic, add the saffron broth and reduce it with a few teaspoons of sea urchins.
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.
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

Macronutrients (100 gr)

Attention

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Preparation

STEP 1 OF 7

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

STEP 2 OF 7

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

STEP 3 OF 7

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

STEP 4 OF 7

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

STEP 5 OF 7

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

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.

STEP 7 OF 7

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

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