Linguine with sea urchin

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.