One of my favorite dishes to order at Japanese-Italian cafes is uni spaghetti. Although uni is the female ovaries of the sea urchin (not too sexy sounding), there’s just something about al dente pasta swimming in rich oceanic goodness that I just can’t find anywhere else.
Unfortunately, the closest cafe from my house is about an hour away. That, paired with my distaste for traffic means I can only partake in this special dish maybe a handful of times during the year. Simply unacceptable.
So, I began experimenting in the kitchen and created my own version. It’s quick, made with just with few ingredients and an all-around crowd pleaser, making it part of my arsenal for quick entertaining.
If you have 10 minutes, you need to give this a try!
1/2 pound Angel Hair
1 tray fresh uni
4 tablespoons butter
1 tablespoon white miso
1 garlic clove, crushed
1/4 cup cream
1 egg (optional)
1. Cook the pasta in plenty of salted boiling water.
2. Meanwhile, mix the butter, miso and 3/4 tray of uni in a bowl until they’re more or less homogenized. Stir in the crushed garlic, cream and egg (if you like the sauce to be thicker). Sprinkle in togarashi to taste depending on your tolerance to heat.
3. When the pasta is al dente, quickly drain and toss with the uni butter mixture. The heat from the pasta will melt the butter and cook the uni so it becomes a luxurious silky sauce.