Recipe - Linguine With Sea Urchins

1 pound Fresh sea urchin roe
Chopped into thumbnail size
pieces
3 Scallions; thinly cut or sliced up
1 Yellow zucchini, cut or sliced up
paper thin; on mandolin
6 Overripe plum tomatoes,
roughly; to yield 2 1/2C
chopped
One half cup Extra virgin olive oil
2 Lemons, juice and zest
2 tablespoon Hot crushed peppers
One half tablespoon Sea salt
1 pound Linguine
2 bn Italian parsley, finely
chopped; to yield 1/2C

Place 6 quarts water to boil and add 2 tablespoons salt.

In a large earthenware serving bowl, place half the urchins, scallions,
zucchini, tomatoes, olive oil, lemon zest and juice, hot pepper and sea
salt and allow to stand.

Cook pasta according to package instructions until al dente and drain well.
Pour pasta into bowl with urchin roe mixture and toss like a salad to mix
well. Place remaining urchins over top, sprinkle with parsley and serve.

Yield: 4 servings
Recipe By : MOLTO MARIO

Posted to MCRecipe Digest V1 #317

Date: Tue, 26 Nov 1996 16:36:26 0500 (EST)

From: Sue suechef@sover.net