Ingredients
- 360 g spaghetti
- 50 g puffed quinoa
- 4 sea urchins
- 1 clove of garlic
- saffron
- anchovy sauce
- lemon
- fish soup
- sunflower oil
- extra virgin olive oil
- salt
- pepper
Toasted in a saucepan 30 g of saffron in pistils with a pinch of salt and a drizzle of oil. Add 2 liters of fish broth, bring to a boil and cook for about 10 minutes.
Switch off, let it rest for 15 minutes, then filter and let it cool.
Brown garlic in a large pan with a drizzle of oil and salt for 2 minutes. Remove the garlic, add the saffron broth and let it reduce.
Cook spaghetti in boiling salted water. Drain them al dente and pour them into the pan with the saffron sauce.
Stir pasta with oil, salt, pepper and drops of anchovy sauce.
Fry quinoa in sunflower oil.
Serve spaghetti with puffed quinoa and clean sea urchins; complete with grated lemon zest.
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