20 very fresh sea urchins
2 Tablespoons extra virgin olive oil (taste the oil, must have very delicate flavor)
1 - 2 cloves of garlic
chili pepper - a tiny bit
2 Tablespoons of parsley, minced
salt to taste
3/4 pound pasta
Using a heavy glove in the left hand take a sea urchin and with the point of a pair of scissors cut a circle large enough to spoon out the meat inside. Make sure that none of the shell or the spines is included.