Drain the spaghetti, add them to the bowl with the sea urchins, and whisk. If they are too dry, add a drop of water again. Serve with fresh parsley and grated lemon zest to taste.
Once the cooking time has expired, drain the spaghetti al dente and pour them in the pan. Blend everything and add the remaining parsley.
Meanwhile, heat up the oil in a frying pan with the whole clove of garlic, then add the chili and some of the parsley. Cook for a minute and add the tomato cubes. Cook for one more minute and add the bisque sauce, dilute with a little of the pasta cooking water. Reduce on low heat for 2-3 minutes, adjust salt.