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Scialatielli with sea urchins

Eccomi di ritorno con un altro dei patti preparati durante la sera della Vigilia di Natale. I ricci di mare li ho "scoperti" quest'estate in un ristorantino a Gaeta e ne sono rimasta entusiasta (credo di aver letteralmente rotto le scatole a mia madre con i miei continui elogi alla bontà dei suddetti). Tanto che ho elogiato e tanto che ne ho decantato le lodi, che alla fine mia madre (tradizionalista culinaria), sfinita, ha accettato di prepararli per la sera della Vigilia di Natale. Contentissima, allora, ci dirigiamo all'acquisto della polpa succulenta. Ovviamente, non avevo tenuto in conto che I had no idea or how you prepare, let alone that we find it difficult, if not to the Tower of the Greek. I went to my uncle (the fishmonger) and makes me aware of it. Saddened (do you remember the cartoon animals, sad that they lower the antennas? Here .. I was at that level: I missed the antennas, though), but determined to find the same curly hair, I go with the poor of my mother in tow, to another fishmonger who sells it, but frozen and in cans and also tells us how to prepare it.
'to', facite nu 'nu cu suffritto little of uoglio and nu' spicchiullio garlic. Mettitece doie pummarulelle (piennolo chelle d'or, say cchiù bbona) and then, quanno if I cooked, we put too little nu 'and white wine. In the end, and hurled urchins' and the sea. Signuri 'which v'aggia dicere, who has had Pruvia companies that are' na goodness ".. and then tasted like not to believe??;)


then I come to the explanation in Italian, for those not familiar with the language of Naples;)

INGREDIENTS
scialatielli
sea urchin (the package that gave us was for 5 people, but I can not quantify it)
some cherry tomatoes red

oil a clove of garlic wine
White


PREPARATION Sauté in a little 'oil, the garlic and add tomatoes. When they are cooked, add the white wine and finally the pulp urchins. Boil the pasta and toss into the pot of dressing. Serve.