Fresh sea urchin, Mexican crema, and Calabrian chili join forces in this quick and creamy pasta.

Creamy Sea Urchin (Uni) Pasta Recipe

(80 grams) Mexican-style crema, or crème fraîche

(300 grams) dried long pasta,

Kosher salt

(15 milliliters) extra-virgin olive oil,

garlic, finely minced

shallot,

(5 milliliters) Calabrian hot chili spread (see note)

black pepper

chives,

Set aside 4 tongues of sea urchin to use as garnish. Combine remaining sea urchin and crema using a blender, immersion blender, food processor, or mini chopper. Blend until completely smooth. Set aside.

Place pasta in a 12-inch skillet or a saucepan and cover with water. Season with salt. Set over high heat and bring to a boil, stirring occasionally. Cook until pasta is just shy of al dente and retains a small chalky core.

Meanwhile, heat olive oil in a large skillet over medium heat until shimmering. Add garlic and shallot and cook, stirring constantly, until softened but not browned (lower heat if the aromatics threaten to brown), about 2 minutes. Add Calabrian chili spread and stir until homogeneous. Add sake or wine and cook until liquid is reduced down to less than 2 tablespoons, about 1 minute. Remove pan from heat and set aside until pasta is cooked.

When pasta is cooked, use tongs to transfer the noodles directly from the boiling water to the pan with the garlic/oil mixture. Scrape uni purée into pan and add a few ounces of starchy pasta-cooking water. Set pan over high heat and cook, stirring and swirling constantly, until the sauce comes together and develops a creamy consistency and the pasta is fully cooked, about 1 minute. Add more pasta water as necessary to thin the sauce if it over-thickens. Season to taste with salt and black pepper.

Divide pasta between warmed serving bowls, drizzle each portion with more extra-virgin olive oil, garnish each with a whole sea urchin tongue, sprinkle with minced chives, and serve.

A simple, rich pasta that highlights one of my favorite ingredients: uni, also known as sea urchin. This dish is even better when you make your own fresh pasta to go with it!

Uni Pasta Recipe (Creamy Homemade Pasta w/ Sea Urchin)

lb dried spaghetti or angel hair pasta (OR...)

~3 nests homemade pasta

salt (for boiling pasta)

tbsp neutral oil

garlic (pressed

heavy cream

tray uni (approximately 20 pieces)

salt (as needed, to taste)

Boil water in a medium sized pot on high, add enough salt so it tastes like the sea

Add the pasta to the water, let the water get back to a boil then drop the heat to about medium, so you maintain a low boil. Fresh pasta takes around 2-3 minutes, dried pasta will take longer. Just taste a noodle every 30 seconds or so and remove slightly before you think it&#x27;s ready, since it will keep cooking from residual heat. Drain and do not rinse. Set the pasta aside and prepare to use it immediately.

Put a medium to large pan on medium heat and let it warm up a bit. Add the oil and garlic, and lightly brown the garlic for a minute or so.

Once you&#x27;re ok with the garlic not browning any further, pour in the cream and let it simmer for a few minutes to warn and reduce a bit to thicken.

Add all the uni you like, reserving about four of your best looking pieces to top the bowl at the end. I added about two large scoops of uni. You can adjust this based on how much pasta or cream you add too.

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Uni Pasta Recipe (Creamy Homemade P...

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