Sea Urchin Linguine

1. 1

   In a blender, puree the sea urchin with 2 tablespoons of the olive oil until smooth.

2. 2

   In a pot of heavily salted boiling water, cook the linguine until al dente.

3. 3

   Meanwhile, in a deep skillet, heat the remaining 2 tablespoons of oil.

4. 4

   Add the ramps and cook over moderately high heat until wilted, 1 minute.

5. 5

   Drain the linguine, reserving 5 tablespoons of the cooking water.

6. 6

   Add the linguine to the skillet with the sea urchin puree and 2 tablespoons of the cooking water and toss over moderate heat for 30 seconds.

7. 7

   Off the heat, add the remaining 3 tablespoons of cooking water and toss.

8. 8

   Transfer the linguine to bowls and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.