Prep time: 10 minutes / Cooking time: 45 minutes

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Ingredients   Serves 4

• 10 fresh Whelks

• 3 Fresh Sea Urchin

• 8 large sun ripened tomatoes, cut into big chunks

• Spaghetti, 60g per person

• 250ml red wine

• 1 medium red onion, diced

• 4 garlic cloves, minced

• 3 tbsp olive oil

• 2 tbsp tomato puree

• 1 tsp chilli flakes

• 2 tsp apple cider vinegar

• Handful ripped fresh Basil

• Salt/Pepper for seasoning

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Method

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To make the Marinara sauce, pour the oil in a deep pan over a medium heat and add the diced onion and minced garlic to the pan and cook until soft, about 5 minutes. Add the chopped tomatoes to the pan, mix everything together and gently simmer for 20 minutes. 

Stir in the red wine, tomato puree, herbs and chilli flakes into the tomato mixture and simmer for a further 20 minutes. If the sauce thickens too much, add a splash of water.

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As the marinara simmers away, place the fresh Whelks in a deep pan/stockpot and cover with water. Bring the water to a boil and cook the whelks for 5 minutes. Drain the water and remove the whelks from the shells using a toothpick or fork.

Remove and discard the soft inedible squishy part of the Whelk, leaving you with the edible meaty part. You will see something that resembles a little worm, you want to remove this too with a knife. Cut the meaty part in half and pop them in the marinara sauce.

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To prepare the fresh Sea Urchin, use a pair of scissors to cut around the base of the shell. Remove the mouth of the Urchin and use a teaspoon to gently scoop out the Roe (they should be a pale flesh/orange colour). Transfer the roe to the marinara sauce and stir through.

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Once cooked, remove from heat, and stir in the vinegar. Cover until ready to serve.

Boil the pasta as per cooking instructions on packet. Drain and stir through the marinara sauce.

Serve hot.

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