Put a heavy glove [for work or gardening] on the hand you normally work with and pick up a sea urchin. Using a pair of sharp-pointed scissors cut around the top of the urchin, open, remove the black filaments from the inside and then scoop out the roe, setting it aside. Repeat with all the sea urchins.
Peel the cloves of garlic, crush them slightly and sauté with the olive oil and a very little chili pepper. When the pasta is nearly done add the roe to the sauté and cook over very low heat for a minute: they should merely warm. Cook the pasta al dente, drain, season with the sea urchin sauce, sprinkle with minced parsley and serve piping hot.
A first course that carries the taste of the sea in the dish, pairs perfectly with Donnafugata Brut, a harmonious metodo classico, with fine and persistent perlage. For those who desire a still white, we propose La Fuga, the Chardonnay with intense minerality combined with a pleasant vein of acidity.
