Here's another one...doesn't sound as appealing to me
This recipe serves 4 but it was reduced down from the one we use to serve 20.
You will need to find fresh cured Sea urchin available from Japanese markets or a good fish monger. It doesn't have to be the best just fresh. we use the pieces that are damaged during harvesting and can't be used as sushi grade. Don't buy anything canned or in a jar. I don't know what that crap is but it's not sea urchin. they salt it at puree it like anchovy paste. After you acquire the sea urchin you will need 50g (1 3/4oz) per person. you will need the following
1 clove garlic minced fine
1 Tbsp extra virgin olive oil
1oz Tomato paste
1/4 tsp Salt
1 Cup Chardonnay
2 Cup fresh cream
3/4 pack or your favorite dry spaghetti (0ne portion is 80g / 2.5 oz)
1 In a med sauce pot over low heat add the oil and garlic and sweat until fragrant.
2 Add tomato paste and salt and cook for about 15 min careful not to burn the tomato paste.
3 Pour in the white wine to deglaze pan and increase heat to med-high. reduce wine until a thick paste about 1/4 cup of sauce. stir and adjust heat as needed to avoid scorching.
4 Add cream, mixing well to incorporate all the tomato product. and bring up to a simmer. take off the heat and ice down or use immediately. this sauce will keep in the fridge for a week.
5 Boil the pasta in a large pot of boiling salted water. in the mean time, in a small bowl smash the sea urchin into a paste. heat the sauce in a saute pan adding a little butter after the sauce comes to a boil. reduce as needed add drained cooked spaghetti season with salt. add the sea urchin paste and incorporate. serve immediately.
Sea urchin doesn't hold up to heat very well if cooked it will start to curdle. add the urchin off the heat or on very low heat. do not simmer or boil the sauce once the urchin has been added it will ruin it. Additionaly reheating will cause the same effect.
I found this recipe from Esca in New York. Looks tasty.
Esca's Maccheroni alla Chitarra with Sea Urchin
1.5 pounds maccheroni alla chitarra (or substitute spaghetti)
8 ounces churned sweet cream butter (2 sticks)
8 ounces Jumbo lump crabmeat (1/2 pound)
8 ounces sea urchin
2 tablespoons extra virgin olive oil
salt and black pepper
Bring 3 gallons of water to a boil (add enough salt for it to taste like sea water). When the water comes to a boil, add the pasta and stir. Let cook for 7 minutes. In a large sauté pan, heat 2 cups of the pasta water and all of the butter over medium-low heat. Reduce until well combined. When the pasta is cooked, toss it in the sauté pan with the butter and water mixture until it coats the pasta but is still wet. Turn off the heat. Push the pasta to one side of the pan and add the sea urchin. Break up the sea urchin by tapping it. Then incorporate the sea urchin into the pasta and add the crabmeat. The sauce should coat the pasta without it being too dry. When the sauce is the right consistency, add the olive oil. Season to taste and serve immediately.