3 tablespoons extra virgin olive oil, more for drizzling
2 cloves garlic, peeled
1/4 to 1/2 teaspoon crushed red chili flakes
1 punnet grape tomatoes, halved, ripe and room temperature
Sea salt & black pepper
1 tray of sea urchin
I packet of Muji urchin cream pasta sauce
Shredded dried nori (also available in most Asian grocery stores) for garnish
Instructions
Bring a medium pot of water to a boil over high
heat. Meanwhile, in a skillet large enough to hold
pasta later on, heat olive oil over medium heat.
Add garlic, reduce heat to low, and tip the
skillet to submerge the garlic in olive oil, brown
it on all sides so it flavors the oil.
Raise heat under skillet to medium, add chili
flakes and simmer for around a minute. Add tomatoes,
face down, cook until just until wilted and stir
gently.
When water boils, add a couple of tablespoons of
salt and cook pasta according to packet
instructions, minus 2 minutes. Stir well and bring
back to boil. When pasta is cooked through but
still firm, drain, reserving 1 cup cooking water
(this water contains starch and is useful later
for the sauce)
Turn heat under skillet to low. Add pasta sauce
(optional- just replace with butter otherwise).
Add about 3/4 of the tray of sea urchin to skillet
with a sprinkle of salt and a splash of pasta
cooking water to your favored consistency. I like
it quite thick and creamy. Add pasta to skillet
and toss thoroughly but gently over low heat,
adding pasta cooking water and more oil to taste
if mixture is dry. Don't forget to season! Serve
hot, decorating each serving with remaining sea
urchin and top with dried shredded seaweed.
Originally Submitted
1/6/2011
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