Spaghettoni

INGREDIENTS

4 Ounces Fresh Sea Urchin (Uni)

⅓ Cup Half and Half

¼ Lemon, squeezed

1 Box Cucina Cipoletti Spaghettoni

3 Teaspoons Salt

2 Tablespoons Extra-Virgin Olive Oil, plus more for drizzling

6 Garlic Cloves, finely minced

2 Shallots, finely minced

Sprinkle of finely chopped fresh chives/chive blossoms for garnish

DIRECTIONS

1. Set aside a 1-3 sea urchins per plate to use as garnish. 

2. Combine the rest of the sea urchin and cream using an immersion blender/food processor. Blend until completely smooth. 

3. Bring a pot of water to a boil and add a tablespoon of salt. 

4. Add the pasta and cook until al dente. 

5. Heat olive oil in a large skillet over medium heat. Add garlic and shallot and cook, stirring constantly, until softened, about 2 minutes. 

6. Remove pan from heat and set aside until pasta is cooked.

7. When pasta is cooked, use tongs to transfer the noodles directly from the boiling water to the pan with the garlic/oil mixture. 

8. Add in uni purée and a few ounces of pasta water. Cook on medium heat, stirring constantly, until the sauce and pasta comes together. The sauce should be smooth and creamy, not thick. Add more pasta water as necessary to thin the sauce if it thickens too much. 

9. Divide pasta between bowls, drizzle with olive oil and a sprinkle of salt. Garnish each dish with a few uni, and sprinkle with chopped chives to serve.