Place the squid ink packet in a bowl and cut it open with the tip of a knife. Use your fingers to squeeze out the gelatinous contents, wearing rubber gloves for protection. Add a little hot water and dissolve well, then strain and discard the empty packet. In a pan, sauté the minced garlic in oil, add the squid cut into small cubes, and when it heats up and is well browned, deglaze with the wine.

When the alcohol has evaporated, add the tomato sauce or alternatively half a tablespoon of tomato paste. Cook for a few moments, then remove from heat and add the squid ink to create a sauce.

For the shrimp butter: In a saucepan, brown the heads and shells with a little oil, the unpeeled garlic, and the peeled and thinly sliced shallot.

Add the tomato paste, thyme, bay leaf, parsley stems, and melted butter. Cook on low heat for about 30 minutes. Then remove from heat, add the peppercorns, tarragon, and basil. Let it infuse for about 10 minutes and strain.

For the gremolata: Finely chop all the ingredients (parsley, garlic, grated lemon zest, and anchovy) with a knife or mixer.

For the sea urchin cream: Place everything in an immersion blender cup, the tomatoes previously blanched and peeled. Blend and emulsify with olive oil. Adjust the salt.

Cook the spaghetti in plenty of salted water and cook them 5 minutes less than the package instructions, then toss them in a pan with the squid ink sauce. Finish cooking by adding cooking water if necessary, turn off the heat and mix with the shrimp butter. Plate by making a nest of spaghetti, pour the sea urchin cream and gremolata cold.