Egg Fettuccine with crab and sea urchins

  • Difficulty


  • 300 g Fettuccine n°103 all’uovo
  • 200 g crab
  • 40 sea urchins
  • 20 g chopped onion
  • 1 Chilli
  • 1 clove garlic
  • 1 tbsp Italian parsley, chopped
  • salt and ground pepper
Fettuccine n°103 all’uovo


To open the sea urchins, use a tea towel or a glove to hold them, insert one blade of the scissors in the operculum on the flat side and cut along an imagery radius; continue cutting the base along the edge, discard that part of the shell and with a spoon remove the segments of the coloured pulp, then place them in a bowl with a bit of the liquid of the sea urchins.Heat a dash of oil in a saucepan, add the peeled garlic and fry it until soft over a gentle heat; remove the garlic, higher the flame, add the onion and fry it for a few seconds; add the crab and tomato, season with a pinch of salt and a grind of pepper, mix well and simmer for a few minutes.Cook the fettucine in plenty of boiling salted water, drain al dente, toss them in the saucepan with the crab sauce, add the sea urchin pulp and juice, mix well, sprinkle with the chopped parsley and serve warm.