Sea Urchin Sauce

• 2 Tbsp shallots, minced (about 2)
  
• 2 cloves garlic, minced
  
• 1/4 tsp (pinch) crushed hot pepper flakes
  
• 1 tsp dry oregano
  
• 1 Tbsp olive oil
  
• 1/2 cup of sweet vermouth (or white wine)
  
• 1/2 cup chicken stock
  
• 4oz sea urchin (12-18 whole urchins)
  
• 1/2 cup butter, cut into chunks
  
• 1 Tbsp chopped parsley
  
• Salt & ground black pepper to taste
  
• 1/2 lb shucked and cooked crab meat
  

    

In a 9-inch sauté pan over medium-high heat sweat shallots, hot pepper, and oregano in the olive oil for about 2 mins, or until tender.  Add vermouth and chicken stock and cook until volume is reduced by half.  Add sea urchin, cooking for 30 seconds.  Whisk in butter, one chunk at a time, breaking up urchins as you mix. Add parsley, and season with salt & pepper. Add crab meat at the last minute, tossing with sauce until coated.  Toss sauce mixture with spaghetti and serve.