Rinse the chive and the parsley, chop the chive into rings and finely chop the parsley. Open the sea urchins, scrape the pulp out with a spoon and put it in a bowl and set aside. Cook the linguine in a pan with plenty of boiling salted water.In the meanwhile heat the oil in a pan with a smudge of chive and parsley, add the sea urchins, the linguine, drained al dente and a bit of cooking water. Remove the pan from the heat, add the pasta, the chive rings and the parsley, mix well and serve.The sea urchin sauce is very common in the Sicilian cuisine, it is a summer dish, when the urchins are fished along the coastline. However out of season it can be substituted with excellent result with the frozen product which is as good apart from a loss of fragrance, which is very intense in the fresh urchin.Sea Urchin lovers have a natural ability in opening them with a glove and scissors. The inexpert can turn to the already cleaned ones in a tin.