Cut open the sea urchins, scoop out the meat and place it in a terrine. Brown the garlic in a pan with extra virgin olive oil and chopped parsley. When the garlic has taken on a golden hue, remove it and add half the sea urchin meat and the fish fumet.On the side, cook the spaghettini in plenty of salted boiling water. Drain when al dente and saute in the pan with the sea urchin sauce over a high flame, gently adding the pecorino cheese.PRESENTATION TIPSDivide the spaghettini into 4 bowls and add the rest of the sea urchin meat, distributing it evenly among the portions. Serve immediately.