This luxurious uni cream pasta melds the sweet, briny flavor of sea urchin roe with rich cream to make for a mouthwatering Japanese pasta dish that comes together in under 20 minutes.
- 150 grams uni (set 1/4 aside for garnish) - 1/3 cup light cream (12-24% fat) - 2 tablespoons olive oil - 7 grams garlic (finely minced) - 5 grams anchovy filets (minced) - 1/4 cup sake - 1 teaspoon soy sauce - 200 grams spaghetti - 5 leaves green shiso (thinly sliced for garnish)
Mash the uni with a whisk until there are no big chunks left but it isn't totally pureed. Stir in the cream.
Boil the spaghetti in well salted water for 2 minute less than what the package directions say.
About 3 minutes before the pasta is done, add the olive oil, garlic and anchovies to a frying pan over medium heat and fry the garlic until it's fragrant but not yet browned.
Turn down the heat and add the soy sauce and let it evaporate. Add the sake and turn up the heat to bring the mixture to a boil.
When the timer on the spaghetti is up, transfer it directly to the pan with the garlic along with a ladle of boiling liquid and continue cooking while stirring constantly. Add more water as needed.
Add the uni cream and toss to distribute evenly. When the sauce has heated up, the uni pasta is done.