Sea urchin tagliatelle

by Luke Mackay

A suitably special Valentine’s meal, with minimal fuss

Read the blog that inspired this recipe


A good glug of extra virgin olive oil
3 large garlic cloves, thinly sliced
8 sea urchins, roes cleaned (get your fishmonger to do this)
1 packet of squid ink tagliatelle
2 tsp parsley, finely chopped
A good grating of bottarga (optional but recommended!)
1 lemon


Heat the olive oil in a heavy pan over a low heat. Add the garlic and gently fry for 4-5 mins. Add the sea urchins (retaining 6 whole roes for later) and stir until the roe melts into the garlic and oil—only a few mins.

Cook the tagliatelle in boiling salted water for 2 mins, drain and immediately toss with the sea urchins. Plate and dress with the whole roes and a pinch of chopped parsley, the bottarga and a squeeze of lemon juice.

Recipe: Luke Mackay