Malloreddus con Grancchio e Ricci

Sardinian Saffron Pasta with Crab and Sea Urchin

Ingredients: 4 tbs extra virgin olive oil 4 scallions, thinly sliced 3 cloves garlic, thinly sliced 1/2 tsp chili flakes 1 lb tomatoes, chopped into 1/2-inch dice 1/2 cup white wine 10 oz crabmeat 4 oz sea urchin salt to taste 1 lb malloreddus pasta

Bring 6 quarts of water to boil and add 2 tablespoons of salt.

In a 12- to 14-inch sauté pan, heat oil to medium heat. Add scallions, garlic, and chili flakes, and sauté 1 minute, until light golden brown. Add tomatoes and salt, and toss until tomatoes begin to break down, about 7 to 8 minutes. Deglaze with white wine and evaporate the alcohol. Add crabmeat and sea urchin, season with salt, and reduce heat to a slow simmer.

Meanwhile, cook pasta until tender but firm, about 6 to 8 minutes. Drain and toss in pan with sauce. Toss until well coated, and drizzle with high quality virgin oil. Serve immediately.