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Sea Urchin Pasta with Seppia


Sea Urchin Roe
Seppia Diced
Seppia Whole
Diced Tomatoes
Extra Virgin Olive Oil
Chopped Chives
Sliced Garlic
250 Grams of Linguine Pasta
White Wine
Mussel Broth
Salt, Pepper & Red Pepper flakes to taste


Saute garlic in extra virgin olive oil. Deglaze pan with the white wine. Add salt, pepper and red pepper flakes. Reduce white wine and add mussel broth. Add sea urchin and whisk, then add seppia cubes, diced tomatoes and parsley.

In separate pan, sear the whole seppia quickly. Cook pasta for 4 1⁄2 minutes and then add to sauce. Dust with parmigiano and plate.

Serve Immediately.

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