Uni Pasta (Japanese Sea Urchin Spaghetti) うにパスタ

By Just One Cookbook · 20 min

Ingredients

Instructions

1. Bring 4 quarts (16 cups, 3.8 L) of water to a boil in a large pot.
2. Once boiling, add 1½ Tbsp Diamond Crystal kosher salt and the 8 oz spaghetti. Stir, and cook 1 minute less than the package directions.
3. While the pasta cooks, mince 1 garlic clove and 3–4 Tbsp of the shallot.
4. Heat a large frying pan over medium-low heat. Add 1 Tbsp extra virgin olive oil, then the garlic and ¼ tsp crushed red pepper. Sauté about 2 minutes until fragrant, without high heat.
5. Add the minced shallot and sauté until translucent.
6. Add 2 Tbsp white wine and stir.
7. Add ¼ cup heavy cream and combine well.
8. Add ¼ tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper and mix well.
9. Add 3 oz uni, reserving 6 pieces for garnish, and break it up with a wooden spatula into a smooth sauce with some small chunks left. Season with salt and pepper if needed; if the pasta isn't done, cover the pan off the heat.
10. Collect 2 Tbsp pasta water. Drain the spaghetti or move it with tongs into the sauce, add some or all of the pasta water, and toss quickly until just coated.
11. Plate the uni pasta, garnish with the reserved 6 pieces of uni and the shredded nori if using.

Summarized from Just One Cookbook's video. Watch it for the details.

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