Spaghetti with Japanese Sea Urchin

Spaghetti with Japanese Sea Urchin

Creamy and luscious sauce.


  • 400g Cipriani Spaghetti
  • 1/2 Banana Shallot
  • 150ml Balsamic Vinegar Bianco
  • 50g Wild Uni Sea Urchin
  • 3tbsp Extra Virgin Olive Oil
  • 10g Parsley Leaves
  • 1/2 Lemon
  • 1 Garlic Clove


  1. Begin by cooking the spaghetti. Add to a pan of salted boiling water and cook for 8–12 minutes or until the pasta is al dente.
  2. As the pasta cooks, add a splash of oil to a large, non-stick frying pan and saute the shallot (finely diced), and garlic (sliced) until soft.
  3. Add the white vinegar to the pan and leave to reduce by half, then add the sea urchin roe.
  4. Drain the spaghetti then serve the pasta, and on the top add the sea urchin reduced sauce.
  5. Finally, fold through the parsley, red pepper (sliced), and season with a little lemon juice.
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