Spaghetti ai Ricci

Sicilian sea-urchin pasta. Note that collecting, transporting or selling wild sea urchins (rizzi) in Malta is prohibited under a moratorium running until 7 July 2027; only imported roe with documented provenance may be used.

• Serves: 4
• Preparation: 45 min
• Cooking: 15 min

Ingredients

• 350 g spaghetti
• Roe from 12 very fresh sea urchins
• 2 unwaxed lemons
• 50 g fresh parsley, finely chopped
• 2 tbsp extra-virgin olive oil
• Salt
• Pasta cooking water, as needed

Method

1. Use ready-prepared imported sea urchin roe, or open and clean whole urchins where they may lawfully be bought, reserving only the orange roe and keeping it chilled.
2. Mix the roe gently with finely chopped parsley, lemon juice and olive oil in a large bowl.
3. Boil the spaghetti in well-salted water until al dente.
4. Loosen the roe mixture with a small ladle of hot pasta water.
5. Drain the pasta and toss it through the roe mixture off the heat; finish with parsley and lemon zest and serve immediately.

Food safety: Wild sea urchins may not be collected, transported or sold in Malta until 7 July 2027 (Legal Notice 149 of 2023, extended in July 2025); fines run from EUR 500 to EUR 5,000. Use only imported roe with documented provenance. The roe is not cooked in this dish, so buy roe sold for raw consumption, keep it refrigerated and serve immediately; people at higher risk of foodborne illness should avoid raw seafood.