Sea Urchin Linguine

• 4 ounces fresh sea urchin (see Note)
• 1/4 cup extra-virgin olive oil
• 1/2 pound linguine
• 1 cup ramp greens, coarsely chopped, or 3 tablespoons chopped chives (see Note)

1. In a blender, puree the sea urchin with 2 tablespoons of the olive oil until smooth.
2. In a pot of heavily salted boiling water, cook the linguine until al dente.
3. Meanwhile, in a deep skillet, heat the remaining 2 tablespoons of oil.
4. Add the ramps and cook over moderately high heat until wilted, 1 minute.
5. Drain the linguine, reserving 5 tablespoons of the cooking water.
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. Off the heat, add the remaining 3 tablespoons of cooking water and toss.
8. Transfer the linguine to bowls and serve.

extravirgin olive oil, linguine, ramp greens

Taken from www.foodandwine.com/recipes/sea-urchin-linguine (may not work)