A creamy sea urchin mix. To serve the Sardinian way, cook 500g spaghetti al dente and stir into a pan of hot very garlicky infused olive oil. Turn off heat, mix through the sea urchin sauce and sprinkle with fresh parsley and grated bottarga.
A creamy sea urchin mix. To serve the Sardinian way, cook 500g spaghetti al dente and stir into a pan of hot very garlicky infused olive oil. Turn off heat, mix through the sea urchin sauce and sprinkle with fresh parsley and grated bottarga.