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Bring a large pot of water to a boil.
Add a generous amount of salt to the water and drop in the pasta. Stir.
Once al dente, drain, toss in a small amount of olive oil and set aside.
In a food processor, puree the sea urchin and cream together until smooth.
Strain the mixture and whisk in the unsalted butter. Season with salt and pepper.
Pour the sauce into a large pan and bring to a gentle simmer.
Add the pasta and toss together.
Top with the pine nuts and nori and serve warm.