About The Dish
Discover the rich, indulgent flavors of creamy sea urchin pasta with this easy-to-follow recipe. Made with fresh, premium Australian sea urchin, this luxurious pasta dish brings the taste of the ocean straight to your table. Perfect for seafood lovers seeking a unique, gourmet experience at home. Order your fresh sea urchin and premium seafood online with Pearl Seafoods, and enjoy fast, reliable delivery across Sydney. Elevate your dining with high-quality seafood delivered to your door.
Ingredients List
- 50g of sea urchin roe
- 1/2 cup sea urchin
- 1/4 cup crema (or cream)
- 200g pasta
- Salt, for pasta water
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 small shallot, finely chopped
- 1 tablespoon chili spread
- 2 tablespoons sake or white wine
- Pasta-cooking water
- Black pepper, to taste
- Chives, minced
- Extra-virgin olive oil
Steps
- Set aside 4 tongues of sea urchin to use as garnish. Combine the remaining sea urchin and crema in a blender, immersion blender, food processor, or mini chopper. Blend until completely smooth and set aside.
- Place pasta in a large skillet or saucepan and cover with water. Season with salt. Set over high heat and bring to a boil, stirring occasionally. Cook until the pasta is just shy of al dente and retains a small chalky core.
- Meanwhile, heat olive oil in a large skillet over medium heat until shimmering. Add garlic and shallot and cook, stirring constantly, until softened but not browned (lower the heat if the aromatics start to brown), about 2 minutes. Add chili spread and stir until well combined. Add sake or wine and cook until the liquid is reduced to less than 2 tablespoons, about 1 minute. Remove the pan from heat and set aside
until pasta is cooked. - When the pasta is cooked, use tongs to transfer the noodles directly from the boiling water to the pan with the garlic and oil mixture. Scrape the sea urchin purée into the pan and add a few ounces of starchy pasta-cooking water. Set the pan over high heat and cook,
stirring and swirling constantly, until the sauce comes together, develops a creamy consistency, and the pasta is fully cooked, about 1 minute. Add more pasta water as necessary to thin the sauce if it becomes too thick. Season to taste with salt and black pepper. - Divide the pasta between warmed serving bowls. Drizzle each portion with extra-virgin olive oil, garnish with a whole sea urchin tongue, sprinkle with minced chives, and serve