Spaghetti mussels and sea urchins

Spaghetti with mussels and sea urchins is a delicacy for those who love seafood dishes. In this dish you will rediscover all the flavors and aromas of the Mediterranean Sea. The spaghetti is cooked directly in the water of the mussels to absorb all their flavor, while the urchin pulp is added only at the last so as not to alter their unmistakable taste.
Ingredients :
Spaghetti No. 5 400 g
Sea urchins 10
Mussels 400 g
Extra virgin olive oil Congedi 40 g
Chopped parsley 3 g
Garlic 1 clove
Ground white pepper 0.5 g
White wine Congedi 60 g

Procedure :

To prepare spaghetti with mussels and sea urchins, the first thing to do is to take the pulp to use from inside the urchins. Start by cutting the urchins with the special tool, rinse the part concerned under running water and helping yourself with a teaspoon extract the eggs (the orange part); then set them aside in a small bowl. Now in a nonstick frying pan heat theCongedi extra virgin olive oil and lightly brown the garlic clove. As soon as it is golden brown remove it and add the previously cleaned mussels. Deglaze them with Congedi white wine and cover with a lid. Let them cook a few minutes until they open, then with a ramina scoop out all the mussels. Proceed by straining the mussel sauce, then return it to the pan and bring back to a boil. At this point take the spaghetti and add it to the pan, cook as if it were a risotto, adding boiling water as needed. Before adding another ladle of water wait until the previous one is completely absorbed. Bring the spaghetti to cook in this way, turning often so that it does not stick. While the spaghetti is cooking, shell the mussels and keep them aside. As soon as the spaghetti is cooked, add the mussels and sea urchins. Also add the parsley, a drizzle ofCongedi extra virgin olive oil and season with salt and white pepper. Serve the spaghetti with mussels and sea urchins as soon as they are cooked.