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Home > RECIPES > SHELLFISH RECIPES > Sea Urchin Pasta

Sea Urchin Pasta - NZ Seafood Recipes

Sea Urchins of New Zealand (evechinus chloroticus), also known as kina or sea eggs.

Sea Urchins are spiny sea creatures of the class echinoidea. They range in colour from greeny-purple to brown and are 100-150mm in diameter. There are approximately 70 species, 11 of which are found around New Zealand's rocky shores and reefs, from the Three Kings to the Chatham Islands.

Sea Urchins are omnivorous and feed on algae, seaweed, mussels and sponge and are related to sea cucumbers, starfish and brittle stars. Sea Urchins have a 5 fold symmetry and globoid shape and move over surfaces, albeit slowly, by means of its tubular feet which work simultaneously with its spines.		 Sea-Urchin.jpg

Sea Urchin Pasta 

Serves 2 large mains or 4 smaller sized entrees

200g laganelle al limone or any fine dried pasta, preferably lemon infused

3 cloves garlic chopped

12 fresh sea urchins,refer to cleaning fish urchin or 180g punnet of New Zealand Chatham Island Kina

100ml fish stock or 1/2 teaspoon granulated bonito stock dissolved in 100ml of water

1 medium/large fennel bulb finely sliced

1 knob butter

200ml cream

1 tablespoon sambuca liqueur

1 teaspoon tomato paste

Salt and pepper

Recipe Method

Heat a large pot of water to cook the pasta in. In a saucepan add the butter and once foaming add the garlic and fennel. Cook till soft. Add the fish stock and reduce right down and add the cream, reduce again till thickened and sauce consistency. Add the sambuca and tomato paste. Once the water has come to the boil add enough salt to taste and add the pasta, cooking to packet directions.

Once cooked, drain the pasta reserving approximately 100ml of the cooking liquid, and add both liquid and pasta to the reduced sauce. Add the sea urchin and mix together well, reheating slightly. Check for seasoning and transfer to your serving dishes. Serve immediately.

Chefs Tips

Ensure that the sea urchins are fresh; be wary of purchasing them from a seafood market, ideally harvesting them yourself is the safest policy.

The punnets are another convenient alternative but fresh is best if possible.

This recipe suits a very fine pasta like spaghettini, capellini or vermicelli.
 
 

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