Perhaps the most requested pasta dish in the Maltese Restaurants! When we were young we used to dive in shallow waters and using just a fork we managed to pull out dozens. Mum used to open them remove the sandy bits and give us some maltese bread to mop out the delicate sweet and salty roe. AAhh, so heavenly delicious. This is a very simple dish, and I can assure you that there is no need of fancy gadgets or extra special techniques to master, yet each mouthful will give you the taste of our sea!
500g Spaghetti or Linguine (long pasta is a must)
100g Sea Urchin roe or approx 1 heaped tablespoons per portion
2 large tomatoes peeled and chopped
1 red chilli, deseeded and finely chopped
1 clove garlic crushed
3 tablespoons olive oil
1 tablespoon chopped fresh parsely
Salt & Pepper
Bring a large pan of salted water to a boil, add pasta and cook for approx 7 minutes till al dente. Meanwile heat olive oil in a large frying pan, add chilli and garlic then chopped tomatoes and stir. Drain pasta reserving 1 cup of liquid. Add pasta to tomato sauce, also add the reserved pasta water and toss on high heat. Add sea urchin roe the last minute and toss quickly. Finally sprinkle chopped parsely and serve immediately.
No comments:
Post a Comment