Sea Urchin Linguine

Linguine with sea urchins are a must in Sicilian cuisine. It is made with fresh sea urchin eggs and has an intense sea flavor.


400g of spaghetti

1 garlic clove

150ml of white wine

50g of sea urchin roe 

parsley leaves, chopped

1/2 lemon, cut into wedges

olive oil


1 Begin by cooking the spaghetti.

Add to a pan of heavily salted boiling water and cook for 8–12 minutes or until the pasta is al dente

2 As the pasta cooks, add a splash of oil to a large, non-stick frying pan and saute the garlic 

3 Add the wine to the pan and leave to reduce by half, then add the sea urchin roe

4 Drain the spaghetti then add to the pan and toss to coat in the sauce

5 Finally, fold through the parsley and season with a little lemon juice and the rest of the sea urchin roe

Mussels Linguine

Spaghetti with mussels are seasoned only with oil, garlic and parsley, all ingredients that enhance the taste and flavor of the mussels to the maximum!


320 g linguine

1 kg Mussels in their shells

Extra virgin olive oil

1 cloves Garlic

1 sprig chopped parsley

50-70 ml White wine

black pepper.


Start with cleaning the mussels: clean the shell as best you can and remove the filament that you will find on the side of the mussel, pulling it sideways along the slot of the mussel itself. After this operation, put them in a large pan, cover with a lid and let the mussels open over medium-high heat, turning them from time to time. When they are all open, turn off and let cool. Then remove the shells of the mussels, while the molluscs put them aside in a bowl. If you want, you can set aside some mussels with their shells to decorate the dish, Then filter the water that will have eliminated the mussels Meanwhile, in a pan, put plenty of olive oil (it must at least cover the bottom) and the whole garlic cloves which you will then remove. Sauté over low heat, being very careful that the garlic does not burn. Then add the white wine and a little filtered water from the mussels. Reduce the sauce a little and add the mussels almost at the end, let them flavor for a maximum of a couple of minutes and turn off the heat. Add a little ground black pepper and set aside. Boil the pasta, drain it and pour it into the saucepan. Cook it for a few minutes and, with the heat off, add the chopped parsley.

Linguine black ink cuttlefish

Pasta with Sicilian cuttlefish ink is a first course of spaghetti or linguine topped with a black sauce prepared with fresh cuttlefish that smell of the sea and the Mediterranean! Here's how to prepare it without making mistakes, spaghetti al nero are easy to prepare and really good!.


One Cuttlefish (about 600 g)

400 g Tomato pulp

1 clove Garlic,

white wine

Extra virgin olive oil

Chili pepper


g 400 gr of Linguine


Remove the black bag from the cuttlefish and keep the "black" aside. Peel the cuttlefish and cut it into small pieces. Prepare a sauté with chopped garlic and onion, and add the cuttlefish. Sauté for a minute then add salt and add some white wine add the finely crushed tomato pulp or pass quickly in the mixer, then season with salt and cook, about 10/15 minutes will be enough. As soon as the boiling is evident, gently take the vesicle containing the "black" and add it to the cuttlefish sauce, opening it gently. Stir to make it dissolve well. Cook for a few more minutes, then turn off and add the parsley and chilli. Cook the pasta in abundant and lightly salted water, drain well and season with part of the cuttlefish ink. Complete each dish with an additional ladle of "black" and more chopped parsley. A wonderful option is to add sea urchin pulp to the pasta to enhance the taste of the sauce

Pasta con le sarde

Iconic dish of Sicily, very famous ancient recipe in Catania and Palermo, based on spaghetti or bucatini, sardines, wild fennel and toaste bread crumb.


500 grams of Spaghetti or bucatini

wild fennel

40 grams of raisins

40 grams of pine nuts

1 small white onion


salt and pepper.

Preparation of the breadcrumbs:

In a large pan put the chopped onion and oil, when the onion is golden, add the breadcrumbs, grated pecorino and salt. Cook until the breadcrumbs are golden, then set aside.


Boil the wild fennel for a couple of minutes, mix, dry and set aside. In a large pan put the chopped onion, a little oil and cook until the onion is golden. Add the pine nuts, the raisins, cook for a couple of minutes then add the chopped sardines and the chopped wild fennel and cook for 5 minutes. Boil the pasta in a pan with water, when it is cooked, drain it and pour it into the pan with the sardine sauce, mix and serve.

Linguine with arugula cream and buffalo stracciatella cheese


400gr Linguine

200gr Arugula

100gr Buffalo stracciatella cheese

100gr datterini tomatoes red and yellows


Start with boil the water for pasta, in the while boil a couple second minute the arugula, take it out and put in the mixer glass with a little bit of water, make a cream, filter the mix an put on side. Put the linguine in the water and cook 3/4 minutes less of the total time cooking, then finish to cook in the pan with the arugula cream. Serve with one tablespoon of stracciatella cheese on top and season with datterini.