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Uni Pasta Spaghetti Rustichelli with Sea Urchin

This recipe is inspired by Bestia in Los Angeles. Lobster stock is key for this dish so make ahead if you can, otherwise, substitute with seafood stock. Chicken stock would work, but would not have the same depth of flavor of the sea. We save lobster heads and shells, crab shells and shrimp shells to make stock and freeze individual portions for future use.
Cook the pasta just short of al dente as you will be cooking it further into the saute pan.
Course: Main Course
Cuisine: Italian
Keyword: Pasta, Sea urchin
Servings: 4
Calories: 305kcal

Ingredients

  • 1 tbs minced shallots
  • 1 tbs minced garlic
  • 1 tbs chili garlic sauce sambal/huy fong rooster brand
  • 2 tbs finely chopped parsley divided
  • 2 tbs olive oil
  • 1/4 cup white wine
  • 1/2 cup lobster stock
  • 1 tray of fresh uni approximately 4 oz
  • 8 oz. dried spaghetti noodles
  • 1 tbs bread crumbs or finely crumbled croutons
  • sea salt
  • extra virgin olive oil to finish

Instructions

  • Add the garlic, shallots, half of parsley, chile garlic sauce, and 2 tablespoons of olive oil into a sauté pan. Sauté over medium-high heat until fragrant about 4-5 minutes.
  • Add salt to a pot of boiling water and the spaghetti and cook until al dente, about six to seven minutes. Add the white wine to the pan. Cook until reduced, stirring occasionally. After the wine has reduced, add the lobster stock. Turn off heat and add the sea urchin, reserving about a few whole pieces for presentation. Stir the urchins until they break down and have emulsified into the sauce. Season with pinch of sea salt and fresh ground black pepper. Return the pan to heat on medium-low and add the spaghetti into the pan. Toss the spaghetti into the sauce, using 1 tbs pasta water to help thicken. Cook and mix everything together for another two to three minutes.
  • Pour the pasta into a pasta bowl. Sprinkle with breadcrumbs and remainder of parsley. Garnish with remainder of sea urchin and finish with a sprinkle of sea salt and drizzle of extra virgin olive oil.

Nutrition

Calories: 305kcal | Carbohydrates: 47g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Sodium: 233mg | Potassium: 170mg | Fiber: 2g | Sugar: 3g | Vitamin A: 169IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 1mg
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