Spaghetti With Sea Urchins And Mullet Bottarga

• 1/2 lb. each of cleaned squid, baby octopus, scallops, and shrimp
• 8 oz. mussels
• 1/2 glass dry white wine
• 8 tbs. Extra virgin olive oil (full bodied and well balanced)
• 2 oz of sea urchin meat
• 1 Teaspoon of grated Lefkas Mullet Bottarga
• 2 oz. parsley, chopped
• 3 clove garlic
• 2 lemons squeezed
• salt
• pepper

1. Clean, poach and dice all the fish.
2. Steam the mussels in 2 tbs. olive oil, 1 clove garlic and the white wine until they open up. Shell and mix with the rest of the fish and refrigerate.
3. Prepare a mixture with parsley and garlic and set aside.
4. Prepare the dressing making an emulsion with the fresh sea urchin and the mullet bottarga with 6 tbs. olive oil and the juice of the lemon, add salt and pepper to taste and set aside.
5. Mix the dressing with the fish and toss well, top with a generous sprinkling of the parsley and garlic mixture and serve .
6. www.bottargaclub.com

baby octopus, mussels, glass, extra virgin olive oil, urchin meat, lefkas mullet, parsley, clove garlic, lemons squeezed, salt, pepper

Taken from www.epicurious.com/recipes/member/views/spaghetti-with-sea-urchins-and-mullet-bottarga-1217826 (may not work)