Pasta con erizo de mar

Ingredientes

• 8 oz thin spaghetti (dried)
• 4 oz uni (sea urchin plus more for garnish)
• 1/2 cup heavy cream
• 6 tablespoons unsalted butter
• 2 tablespoon garlic (about 8 cloves garlic finely minced)
• 2 tablespoon shallot (finely minced)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup sake (or white wine)
• 1/4 cup pasta water (1 tablespoon at a time as needed)
• Lemon wedge
• Uni
• Tobiko Roe
• Nori strips
• Chives (finely diced)

Preparación

1. 1

   Cook the pasta. Bring a large pot of salted water to a boil. Cook the pasta until it is al dente, or according to the package instructions. Save 1/4 cup of pasta water.

2. 2

   Blend the uni and heavy cream. Using a blender or food processor, combine the uni and heavy cream until smooth.

3. 3

   Cook the aromatics. Heat the butter in a large pan over medium heat until melted. Then add the garlic and shallots and cook until fragrant, stirring frequently, about 1 minute.

4. 4

   Add salt, pepper, and sake. Next, add salt, pepper, and sake, and mix until combined. Cook until the sake has reduced by half while stirring frequently, about 2 minutes.

5. 5

   Add the uni mixture and pasta. Turn off the heat and add the uni cream mixture and mix to combine. Then add the pasta and toss until combined. Add 2-4 tablespoons of pasta water until you reach your desired consistency.

6. 6

   Serve. Serve the uni pasta, squeeze a wedge of lemon juice, and garnish with fresh uni, roe, nori, and chives. Enjoy!