Uni Pasta with Garlic, Lemon and Sea Urchin
Linguine gently coated with olive oil, garlic, lemon, butter and commercially prepared sea urchin uni; served immediately for two.
Ingredients
- 8 oz linguine dry, about 225 g
- 3 oz commercially prepared sea urchin uni about 85 g; refrigerated and handled as directed
- 2 tbsp unsalted butter
- 1 tbsp extra-virgin olive oil
- 2 cloves garlic finely minced
- 1 tsp finely grated lemon zest
- 2 tsp fresh lemon juice add to taste
- 0.5 cup reserved hot pasta cooking water use as needed
- 1 tbsp flat-leaf parsley finely chopped
- 0.25 tsp freshly ground black pepper
- 1 tsp kosher salt for pasta water if desired; adjust to product saltiness
Instructions
- Refrigerate commercially prepared uni until ready to use; do not rinse or open live sea urchins at home for this method. Keep all utensils and the work surface clean.
- Bring a pot of water to a boil and cook linguine until just al dente according to package directions. Reserve one half cup of starchy cooking water before draining.
- In a large skillet over low heat, warm olive oil and butter. Add garlic and stir for 30 to 60 seconds until fragrant but not brown. Turn off the heat.
- Add lemon zest and 2 tablespoons reserved pasta water. Gently fold about two-thirds of the uni into the warm sauce off heat until it loosens; do not boil.
- Add drained linguine and toss gently with enough reserved starchy water to make a glossy, lightly coating sauce. Add lemon juice to taste and black pepper.
- Divide between two clean bowls and add the remaining chilled uni and parsley on top. Serve immediately. This gently warmed preparation is not a fully cooked seafood dish.
Notes
This preparation warms some uni gently but does not establish a fully cooked seafood endpoint. Purchase commercially prepared uni from a reputable refrigerated seafood seller, keep it at or below 40°F (4°C), follow label instructions, and avoid if pregnant, immunocompromised or otherwise advised to avoid raw or undercooked shellfish/seafood. Do not attempt to open live urchins for this recipe. If using pasteurized, shelf-stable uni products, follow their specific preparation guidance and expect a different texture. Contains shellfish/seafood and dairy; pasta contains wheat.