Add the garlic, shallots, half of parsley, chile garlic sauce, and 2 tablespoons of olive oil into a sauté pan. Sauté over medium-high heat until fragrant about 4-5 minutes.
Add salt to a pot of boiling water and the spaghetti and cook until al dente, about six to seven minutes. Add the white wine to the pan. Cook until reduced, stirring occasionally. After the wine has reduced, add the lobster stock. Turn off heat and add the sea urchin, reserving about a few whole pieces for presentation. Stir the urchins until they break down and have emulsified into the sauce. Season with pinch of sea salt and fresh ground black pepper. Return the pan to heat on medium-low and add the spaghetti into the pan. Toss the spaghetti into the sauce, using 1 tbs pasta water to help thicken. Cook and mix everything together for another two to three minutes.
Pour the pasta into a pasta bowl. Sprinkle with breadcrumbs and remainder of parsley. Garnish with remainder of sea urchin and finish with a sprinkle of sea salt and drizzle of extra virgin olive oil.
Calories: 305kcal | Carbohydrates: 47g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Sodium: 233mg | Potassium: 170mg | Fiber: 2g | Sugar: 3g | Vitamin A: 169IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 1mg