Spaghetti with sea urchin, prawns and clams

Redazione

A signature first course of the restaurant’s contemporary seafood cuisine, splendidly overlooking the Iblean coastline. The spaghetti, kept perfectly al dente, embraces a velvety, rich emulsion made from the cooking liquid of the clams and the fresh flesh of sea urchins, imparting an ancestral briny burst. The dish is further embellished and balanced in a regal contrast by the natural sweetness and buttery texture of the local red prawns.