Spaghetti with Sea Urchins and Marinated Mantis Shrimp

To prepare the spaghetti with sea urchins and marinated mantis shrimp, start by cleaning the mantis shrimp: remove the shell by cutting along the back with scissors 1, extract the flesh 2, and set it aside 3.

Roughly chop the mantis shrimp flesh 4 and season it with lemon zest, oil 5, and salt 6.

Add pepper 7 and squeeze 2 tsp of lemon juice 8, mix, and set aside 9.

Sauté the shells in a pan over high heat with a drizzle of oil 10, then pour in a quart of water 11 and let them simmer on very low heat for 30 minutes 12.

Clean the sea urchins by cutting them in half with scissors (keeping the mouth upwards) 13 or, if you have it, with the appropriate tool. Extract the red flesh with a teaspoon 14 and place it on paper towels 15 to remove any remaining spines.

Transfer them to a small bowl and set aside; you will obtain about 0.7 oz of flesh 16. Once ready, strain the broth made with the shells into a saucepan with a sieve on top 17 to remove the scraps 18.

Cook the spaghetti, leaving them 2 minutes before the time indicated on the package 19. Meanwhile, take the lemon zest 20, being careful not to take the white part, which would be bitter. In a pan, melt 3.5 tbsp of butter over very low heat with the lemon zest 21.

Cook over low heat, just for the time it takes for the pasta to cook, and then remove the zest 22. Drain the pasta directly into the pan 23 and finish cooking it with the filtered mantis shrimp broth 24.

Once the pasta is cooked, turn off the heat and mix it with the sea urchins 25 and mantis shrimp 26 to flavor it 27.

Serve the pasta by adding more mantis shrimp broth 28, lemon zest to taste 29, and wild fennel. The spaghetti with sea urchins and marinated mantis shrimp are ready to be served 30!