I can't seem to find urchin listed at http://www.lobsterplace.com/products/ ? Unless you live in NYC, they can't be a resource. Any others?
Chilled Sea Urchin and Farro Pasta
The Italian anchovy sauce colatura di alici lends a deep umani flavor to this pasta dish from chef Justin Smillie of Manhattan's Il Buco Alimentari & Vineria. This recipe first appeared in the iPad edition of our Jan/Feb 2013 issue along the article Il Buco Alimentari & Vineria.
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Credit: Todd Coleman
Ingredients
½ lb. farro spaghettiKosher salt and freshly ground
black pepper, to taste
½ lb. saltwater-packed sea urchin,
drained, ½ cup brine reserved (Available from The Lobster Place)
2 tsp. colatura di alici (Available from Amazon.com)
¼ tsp. piment d'Espelette (Available from Amazon.com)
2 tbsp. chives, finely chopped, plus more for garnish
1 tbsp. olive oil, plus more for serving
1 tbsp. fresh lemon juice
INSTRUCTIONS
1. Bring a large pot of salted water to a boil over high heat. Add pasta; cook until al dente, about 11 minutes. Drain and rinse under cold water until chilled; set aside.2. In a bowl, whisk sea urchin, reserved brine, colatura, piment d'Espelette, 2 tbsp. chives, oil, lemon juice, and salt and pepper; add pasta and toss to combine. Divide between 2 bowls, drizzle with more olive oil and garnish with chives.
