Food Articles


Chilled Sea Urchin and Farro Pasta

January 30, 2013


Ingredients? lb. farro spaghetti
Kosher salt and freshly ground
black pepper, to taste
? lb. saltwater-packed sea urchin,
drained, ? cup brine reserved (Available from The Lobster Place)
2 tsp. colatura di alici (Available from
? tsp. piment d'Espelette (Available from
2 tbsp. chives, finely chopped, plus more for garnish
1 tbsp. olive oil, plus more for serving
1 tbsp. fresh lemon juice

INSTRUCTIONS1. Bring a large pot of salted water to a boil over high heat. Add pasta; cook until al dente, about 11 minutes. Drain and rinse under cold water until chilled; set aside.

2. In a bowl, whisk sea urchin, reserved brine, colatura, piment d'Espelette, 2 tbsp. chives, oil, lemon juice, and salt and pepper; add pasta and toss to combine. Divide between 2 bowls, drizzle with more olive oil and garnish with chives.

Get the recipe >>

Read entire article on Saveur
« Previous Article Next Article »

More From Food Articles

  • Blog Action Day: The Power of The Small Farmer
  • Winebits 251: Wine prices, Amazon, Champagne fraud
  • Fast Food: Burger King's New Italian Basil Chicken Sandwich
  • Best of Luxury

    Finding the best in luxury can be a daunting task, which is why we've taken it on for you.
    View All Best of Luxury