Linguine with Sea Urchin Roe

A delicasy from the sea, urhins are wonderful
the flavor adds a touch of sweetess and salt.

Ingredients:
3/4 pound of linguine
3 tablespoons extra-virgin olive oil
2 cloves sliced garlic
1 tablespoon chopped parsley
4 fresh sea urchins or 8 ounces sea urchin meat
1 ounce white wine
2 anchovy fillets under oil
Salt and pepper to taste

Directions:
Fill a large stockpot with enough water to
cover the pasta and place over high heat on stove.
Add salt to taste and bring to boil.
Cook linguine in salted water until soft
on the outside, with a crunch on the inside.
Remove from heat and drain water.
Preheat sauté pan over medium-high heat
and add the olive oil, garlic,
the chopped anchovy and the parsley.
Cook until garlic is golden brown.
Add white wine and let reduce,
then add the linguine al dente and sea urchin.
Toss vigorously until the linguine
and the sea urchin bonds together.