Kim Milan's Sea Urchin Bottarga Spaghetti

• 120g spaghetti
• 50g sea urchin (canned or fresh)
• 15g bottarga (mullet roe)
• 1 clove garlic
• a pinch of cayenne pepper
• 3 tbsp olive oil
• 1 tbsp fish mayonnaise
• a little lemon zest
• a few chives (or the green part of Korean wild chives)

Recipe 🍳

Cooking tips 💡

• If you cook the sea urchin over high heat for too long, it will clump and become dry, so be sure to turn off the heat or use low heat and mix gently.
• If you don't have fish mayonnaise, you can use reduced fish stock or olive oil to add flavor and aid emulsification.
• Using the green part of Korean wild chives instead of chives adds a fresh, grassy aroma that pairs well.

Recommended for 🙋

• ⭐Those who want to enjoy the deep flavor and luxurious umami of Italian pasta.
• ⭐Those who want to make restaurant-style seafood pasta using sea urchin and bottarga.