Let the turnips sauté in olive oil and spring onion and pour in the vegetable stock until they’re cooked. Remove the turnips’ tips for plating, blend the stems and sieve to obtain a smooth cream. Fry the garlic in a large pan with olive oil and add in the parsley and a slice of chilli. As soon as the garlic turns brown, remove it together with the parsley and chilli and pour in the vegetable stock. Cook the pasta in abundant salty water, drain it while “al dente” and stir it in the pan by adding sea urchin pulp and little olive oil. Prepare a mirror of turnips cream and lay the nest-shaped spaghetti on top. Decorate with turnips, parsley and hazelnut slices.