Spaghetti with Garlic, Chile, and Sea Urchin

• Kosher salt
• 2 live sea urchins, or 4 ounces sea urchin roe
• 1 pound dried linguine
• 1/2 cup extra-virgin olive oil
• 2 cloves garlic, thinly sliced
• 1 teaspoon chile flakes
• 1 bunch Italian parsley, leaves removed from stems and finely chopped

1. Set a pot of water to boil over high heat.
2. Add a small handful of salt.
3. If using live sea urchin, hold a sea urchin in one hand, protecting it with a kitchen towel.
4. Using utility shears, cut the top off the sea urchin and discard.
5. Rinse the inside of the urchin gently with cool water.
6. Using a spoon, scoop out each of the five yellow sacs inside, placing them in a bowl of water as you remove them.
7. Repeat with the second sea urchin.
8. Gently swish the sacs in the water to remove any blood, then gently remove and set to dry on paper towels.
9. When the water has come to a rolling boil, add the pasta and stir to separate.
10. Cook until slightly firmer than al dente, about 10 minutes, or 1 minute less than the package directions.
11. In a saute pan over medium heat, warm the olive oil with the garlic and chile flakes for 2 to 3 minutes, until the garlic softens but does not color.
12. When the pasta is cooked, drain well, then add to the saute pan and toss.
13. Increase the heat to medium-high, add the sea urchins, and toss gently, trying to keep the sacs as intact as possible.
14. Add the parsley and toss again gently.
15. Divide among 4 deep bowls and serve immediately.

kosher salt, urchins, linguine, extravirgin olive oil, garlic, chile flakes, italian parsley

Taken from www.epicurious.com/recipes/food/views/spaghetti-with-garlic-chile-and-sea-urchin-383874 (may not work)