Sea Urchin Pasta

Preparation:

Preparation: Take 25 fresh sea urchins, open them, extract the eggs and put them in a glass, avoiding that thorns, parts of armor or fragments of posidonia go inside. Put plenty of salted water; cook al dente 200 g of homemade Sardinian gnocchi, or trofie that you can also find at the supermarket or, failing that, Barilla Sardinian gnocchi 'which are just as good'. 4 cloves of garlic, without their green inner part cut into slices, are lightly fried in a glass of extra-virgin olive oil and a pinch of chilli pepper (if it is fresh it is better) in a pan which will then have to contain the pasta. Drain the pasta, pour it into the pan and pour over the sea urchins. Light the fire and sauté the pasta while you turn it around with a spoon; this operation must be carried out as quickly as possible to avoid cooking the sea urchin eggs! Keep stirring and sprinkle a teaspoon or more of grated mullet roe on top (it serves as a binder). Raw parsley at the end is optional. Serve immediately.... eat even sooner! Ideal wine: Vermentino 'la Cala' by Sella&Mosca (should be found throughout Italy)