4 people
- – 500 g spaghetti no. 7
- – 60 g urchin
- – 1 tsp grated garlic
- – 1 tbsp chopped onion
- – 100ml fish stock
- – 60ml bisque sauce
- – chopped parsley
- – Olea Juice™ EVOO
- – salt and pepper
Preparation Sauté the garlic with the onion, deglaze with the fish stock, add the bisque sauce, salt and pepper and let the sauce thickens. Add the spaghetti to the sauce and mix well. Before serving add the parsley and sea urchin. Serve carefully so as not to dissolve the sea urchin.
