Pasta alla chitarra con ricci di mare (“Guitar” pasta with sea urchin)

1.Cut pasta sheets into rectangles to fit the stringed part of a chitarra (see note). Lay each piece over strings and press down with a rolling pin to shred into strips. Toss strips with flour, spread in a single layer on a floured tray.

2.Cook pasta in a large saucepan of boiling salted water until al dente (2-3 minutes). Drain, reserving 2 tbsp cooking water.

3.Meanwhile, heat oil and butter in a frying pan over medium-high heat, add garlic, lemon rind and chilli and cook until tender (1-2 minutes). Add bug tails, turning occasionally, until cooked through (4-6 minutes). Reduce heat to low, add sea urchin roe and stir until roe begins to break down (5-10 seconds). Remove from heat, add pasta and reserved cooking water, toss to combine, add lemon juice, season to taste and serve immediately, scattered with fennel fronds and lemon wedges to the side.