Uni Cream Pasta
This luxurious Japanese uni cream pasta is made by coating al dente spaghetti with a creamy sauce flavoured with sea urchins and a hint of tomato and garlic. If you love creamy seafood pasta dishes, you've gotta try this!
Uni Cream Pasta
what you'll need:
» olive oil
» red onion
» uni (sea urchin)
» canned tomato
» anchovy fillet
» white wine
» unsalted butter
» black pepper
Make garlic infused oil
Add olive oil and sliced garlic to a cold pan. Heat on low until the garlic is golden and fragrant. (Start boiling water for the pasta.)
Fry onion and anchovy
Remove the garlic and add the red onion and anchovy. Fry until the onions have softened.
Once the pot of water is boiling, add salt and mix. Then add the pasta and boil until al dente. (1-2 minutes less than the packaging states.)
Add tomatoes and white wine
Add the crushed tomatoes and white wine to the frying pan and mix well.
Add the cream
Pour the cream into the pan and heat through until almost boiling.
Add the uni, break it up and mix it into the sauce. Save a small amount to garnish the top at the end. Add a pinch of salt and mix.
Continue to simmer until the pasta is cooked. If it becomes too thick, add a small amount of pasta water to thin it out.
Turn off the heat and add the pasta and butter.
Mix until the pasta is fully coated and the butter has melted into the sauce.
Dish up and top with freshly ground black pepper and chopped parsley. Enjoy!
FULL RECIPE »
See the full post for the full recipe plus more information about uni in Japanese cuisine!
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Butter Shoyu Pasta