Sea urchin, often sold under its Japanese name uni, has a rich, briny sweetness that suits a simple pasta. This creamy version brings together delicate sea urchin, garlic, shallot, chili and a smooth cream sauce for an elegant dish that is easy to make at home.
The sea urchin is blended with Mexican-style crema to create a velvety base that coats every strand of pasta. Fresh chives bring a clean herbal finish, making this pasta feel refined without requiring an overly complicated cooking process.
<h3>Ingredients</h3>
The recipe uses a short list of ingredients, with the sea urchin at the center. You will need:
- 4 to 6 ounces (115 to 170 g) fresh sea urchin roe (uni)
- ⅓ cup (80 g) Mexican-style crema or crème fraîche
- 10 ounces (300 g) dried long pasta, such as spaghetti or bucatini
- Kosher salt, as needed
- 1 tablespoon (15 ml) extra-virgin olive oil, plus extra for finishing
- 2 cloves garlic, finely minced
- 1 small shallot, finely minced
- 1 teaspoon (5 ml) Calabrian hot chili spread
- Freshly ground black pepper, to taste
- Small handful fresh chives, finely minced
- Chive blossoms, optional, for garnish
This makes 4 servings.
<h3>Steps</h3>
The pasta cooks in just enough water to cover it, which keeps the cooking water starchy and helps the sauce turn creamy later. Work in this order:
1. Set aside 4 whole pieces of sea urchin for garnishing the finished pasta.
2. Place the remaining sea urchin roe and the ⅓ cup crema or crème fraîche in a blender, food processor, mini chopper or a container for an immersion blender.
3. Blend until completely smooth and creamy, with no visible pieces of sea urchin, then set the puree aside.
4. Place the dried pasta in a 12-inch skillet or saucepan, add enough water to cover it and season the water generously with salt.
5. Bring the water to a boil over high heat, stirring the pasta occasionally so the strands do not stick together.
6. Cook until the pasta is slightly under al dente, with a small firm center, because the noodles will finish cooking in the sauce.
7. Before transferring the pasta, reserve some of the starchy cooking water, which helps create the creamy consistency later.
8. While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat and add the garlic and shallot.
9. Cook for about 2 minutes, stirring constantly, until the aromatics soften but do not brown. If the garlic colors too quickly, lower the heat, since burnt garlic adds a bitterness that overpowers the sea urchin.
10. Stir in the chili spread and cook briefly until it is evenly mixed with the garlic and shallot.
11. When the pasta is ready, use tongs to move it straight from the cooking water into the skillet with the garlic and shallot.
12. Add the sea urchin puree and a few ounces of the reserved pasta water, then return the skillet to high heat.
13. Toss the pasta constantly with tongs while swirling the skillet for about 1 minute, so the pasta finishes cooking and the sauce emulsifies around the noodles.
14. Keep tossing until the sauce is smooth, glossy and creamy rather than watery. If it becomes too thick, add more pasta water a little at a time until it coats the pasta evenly.
15. Taste the sauce and season with salt and pepper. Add salt gradually, since sea urchin is naturally briny.
16. Warm the serving bowls if possible, divide the pasta among them and drizzle each portion with a little olive oil.
17. Top each serving with a reserved piece of sea urchin, the minced chives and a few chive blossoms, if using.
The two details that matter most are keeping the garlic from browning and tossing the pasta constantly while the sauce comes together. Serve it right away, while the pasta is warm and the sauce is still silky.
