inspired by
@askforluigirestaurantNov 28 2024
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40m
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Serves 4
Indulge in our Bigoli Nero Frutti di Mare, a sumptuous dish featuring thick, hand-rolled black spaghetti that perfectly captures the briny essence of the sea. Tossed with a medley of fresh seafood, including succulent shrimp and tender calamari, each bite is a delightful experience. The dish is luxuriously finished with a rich uni butter that adds a creamy, oceanic depth, making this a true seafood lover's dream. Dive into a bowl of coastal flavors that transport you straight to the shores of Italy.
Bring a large pot of salted water to a boil. Add the bigoli pasta and cook according to package instructions until al dente. Drain and set aside.
In a large skillet, heat a drizzle of olive oil over medium heat. Add minced garlic and sauté until fragrant. Add the mixed seafood and cook until they start to turn opaque.
Add the halved cherry tomatoes and white wine to the skillet. Cook until the tomatoes soften and the seafood is fully cooked, about 5-7 minutes.
Stir in chopped parsley and remove from heat.
In a bowl, combine softened butter, sea urchin, lemon juice, and a pinch of salt. Mix until smooth and well combined.
In a large bowl, toss the cooked bigoli with the seafood sauce. Add the uni butter and mix until the pasta is well coated.
Plate the bigoli nero frutti di mare and garnish with additional parsley if desired. Enjoy!