Spaghetti ai ricci di mare is a signature dish of Italy; we have verified places to eat it in Cagliari. Spaghetti stirred through raw sea urchin roe with oil and a little garlic, so the heat of the pasta warms the roe without cooking it. Start with where to eat Spaghetti ai ricci di mare in Cagliari.
Spaghetti ai ricci di mare · Cagliari
Spaghetti stirred through raw sea urchin roe with oil and a little garlic, so the heat of the pasta warms the roe without cooking it. It is a winter plate on the Cagliari coast, made in minutes.
Sea urchins have been harvested along the Sardinian coast for as long as anyone has written about it, and around Cagliari the ricci season traditionally runs from November to April, when the roe is full. The dish is deliberately minimal: the urchin roe is scooped from the shell and folded through hot spaghetti with olive oil, a little garlic and parsley, and nothing else, because cream or tomato would bury it. The catch has been under pressure in recent years and the regional fishery has been restricted to let stocks recover, so the plate now appears on Marina menus only when the season and the rules allow it.
Where to eat Spaghetti ai ricci di mare in Cagliari: the editor picks