For the wild garlic stock:blanch the wild garlic leaves in one litre of salted water for one minute. Immediately cool in water and ice. Remove from the water and blend in the mixer by adding vegetable stock and a little extra virgin olive oil until a smooth broth is obtained.For the crunchy aromatised bread:dice the bread slices. Sauté the onion, garlic, anchovies and capers previously minced and add the chilli pepper and tomato paste. Add some white wine and let reduce by half. Add the bread cubes, mix until the stock is completely absorbed and dry in the oven for one hour. Finely blend everything.For the sea urchins:gently open the sea urchins and divide them into halves. Extract the flesh with the aid of a teaspoon, collect the liquid in a bowl and keep aside. Strain the liquid and blend it with one part of the flesh, a few drops of lemon juice, a little water and a little extra virgin olive oil. Add the parsley stalks and the Espelette chilli pepper. Let it soak in the flavours for 10 minutes, strain and use to season the remaining flesh of the sea urchins.Lyophilised lemon powder:squeeze the two lemons and bind the juice obtained with the Agar Agar (2 grams per 100 ml of liquid). Lightly salt and pace in the lyophiliser. Once lyophilised, crush with your fingers.Cook the pasta in plenty of salted water. Drain the Mezzanelli 4 minutes before the end of the cooking time and finish cooking in the wild garlic stock, stirring well. PRESENTATIONArrange the pasta and complete the dish with the sea urchins, the lemon powder and the aromatised crunchy bread. Garnish with a few drops of the sea urchin sauce.