For the pasta sauce:
8 ounces fresh sea urchin
4 tablespoons butter, softened
1 teaspoon piment d’espelette
sea salt to taste
1 cup shrimp broth (see above)
To finish:
1 lb spaghetti
piment d’espelette to taste
a handful snow peas, julienned and quickly blanched
dried shrimp roe