pasta with scotch bonnet pepper and sea urchin roe sauce.

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Pasta with scotch bonnet pepper and sea urchin sauce.This sauce works wellwith spaghetti and grated Parmesan, the sea urchin roe is deliciouswith a shellfish flavour similar to crab or lobster, it is common inSpain, though a little pricey, it`s flavour is unique. Care should betaken not to overcook this dish. The creme fraiche softens the impact of the peppers. If you dont have fish stock, then you need to make some.I wont spell out how to cook spaghetti.

25g unsalted butter4 shallots, chopped200ml white wine200ml fish stock 1 tbsp Sea Urchin Roe2 scotch bonnet peppers200ml crème fraichebunch of chives choppedbunch of chervil torn

Method

• Melt the butter, add the shallots and cook for 2 minutes until golden, then stir in the wine. Allow to reduce for 5 minutes . Stir in the fish stock, then lower the heat and stir in the chopped scotch bonnets and cream. Simmer gently for 1-2 minutes until slightly thickened, then stir in the sea urchin roes, chives and chervil.
• This particular brand does not require cooking, the roe can be eaten raw when fresh.
• Sprinkle with Parmesan and squeeze of lemon