Linguine Al Ricci Di Mare (Linguini with Sea Urchin)

Sea urchin has a natural sweetness and creaminess that make it perfect for a pasta sauce. Personally, for cream sauces I absolutely adore a toothsome, thick noodle like linguini. The egg yolks add additional richness and augment the yellow hue of the sauce, and the fresh chives and capelin row add a further pop of flavour without overwhelming the delicate taste of the sea urchin.

This is a great introductory dish if you aren't sure what to do with sea urchin - and better yet, it's super convenient and easy to make with our frozen uni packs! Pair with a crisp white wine and a green salad, and serve for a stunning special occasion meal.

Linguine ai ricci di mare (Linguini with sea urchin)

3-4 servings

Ingredients:

200g frozen uni, defrosted

4 tbsp butter

1.5 cups light cream (10%)

1 small yellow onion (or half a large onion), finely diced

3 large egg yolks

350g linguini

4 tbsp cured capelin roe (masago)

4 tbsp chives, finely minced

2 tbsp parsley, finely minced

Salt and pepper to taste

Optional: fresh sea urchin and shredded dried seaweed as a garnish

Method:

1. Heat butter in a large saucepan on medium heat. Add onion and cook until translucent and browned.

2. Add light cream and reduce, constantly stirring, until thickened and volume is reduced by half. Take off heat and allow to cool slightly.

3. Boil linguini for about 9-10 minutes, or until al dente. Drain pasta and reserve a quarter cup of pasta water.

4. Whisk egg yolks until smooth, and add in approximately the same volume of cooled thickened cream to the yolks, one spoon at a time while whisking.1

5. Add egg mixture back into the sauce, and whisk until well combined.

6. Add in minced chives and parsley, mix well.

7. Add in the defrosted uni (consistency will be mostly liquid, with a few chunks).2 Add the capelin roe. Mix well.

8. Add salt and pepper to taste.

9. Toss linguini in the sauce, with a few tablespoons of pasta water.

10. Serve on heated plates, topped with shredded seaweed and fresh uni.

    Note : This step is important! Don’t add raw eggs directly to hot sauce. Make sure your sauce is cooled sufficiently (no longer bubbling); otherwise you risk cooking your yolks and ruining the consistency.

    You can also use fresh uni, slightly blended.

Bon Apétit!