Los Angeles’ culinary scene is one of the best in the country, and now there’s a book to prove it. Food and travel writer Alison Clare Steingold collected recipes from all the top restaurants in the City of Angels. From Bestia comes the king of all seafood pastas. Make this spaghetti with sea urchin for an extra-special someone or to treat yourself.

It is a luxury to take the time to treat oneself. That’s why the measurements for this over-the-top pasta are listed for one (hungry) person—or two for date night. You can scale it up, but sometimes it’s nice to hang solo with a glass of German Riesling, an old novel you’ve been meaning to finish and a new bowl of pasta that you definitely will.

Bestia’s signature spaghetti rustichella, adapted and super-steamlined here, never seems to disappear from the menu. Chef Ori Menashe makes Calabrian chile and even squid ink bottarga in house; the rest of the us can find all these specialty products at local Italian markets. Depending on your appreciation for spiky sea urchin (uni), start small and calibrate how much or little you’d like to blend in. For those who haven’t yet acquired the taste, nix the urchin and pile on lobster.

Reprinted with permission from The L.A. Cookbook