Creamy Uni (Sea Urchin) Pasta

Sweet and briny sea urchin roe whipped into a creamy sauce, tossed with linguine and topped with chives and zest.

Prep: 10 mins

Cook: 15 mins

Serves 2

Medium

Ingredients

1
Bring a large pot of salted water to boil. Cook pasta for 1 minute less than package instructions (it will finish cooking in the sauce).
2
Reserve about 120ml of pasta water before draining.
3
While pasta cooks, melt butter in a large pan over medium-low heat. Add garlic, shallot, and red pepper flakes. Sauté for 2-3 minutes until softened but not browned.
4
Add the white wine and let it reduce by half, about 2 minutes.
5
Reduce heat to low. Add the cream and stir to combine. Let it warm through but do not boil.
6
Take about two-thirds of the uni and gently mash it into the cream sauce, breaking it into smaller pieces. The sauce will turn a beautiful orange colour.
7
Add the drained pasta to the sauce along with a splash of pasta water. Toss gently to coat, adding more pasta water if needed for a silky consistency.
8
Add soy sauce if using, and season with salt to taste. The uni is naturally briny so taste before adding salt.
9
Divide between warmed bowls. Top with remaining fresh uni, chopped chives, and a light grating of lemon zest.

💡Quality matters - source the freshest uni you can find. It should smell like the sea, not fishy.
💡Never boil the sauce once uni is added or it will become grainy.
💡Avoid strongly scented herbs like parsley or basil which can overpower the delicate uni flavour.
💡A splash of soy sauce enhances the umami without making it taste Japanese.