Ingredients
Method
Boil & Salt the Water:
- Bring a large pot of water to a boil. Add enough salt so that the water tastes like seasoned broth. Cook the pasta according to package instructions until al dente. Reserve 1 to 1¼ cups of pasta water before draining.
Mash the Uni:
- Mash 12 sea urchin tongues with 1 tablespoon of olive oil, 1 tablespoon of cold water, and a pinch of salt until smooth and spoonable. Chill until ready to use.
Toast Garlic:
- In a wide pan, heat ¼ cup olive oil over medium-low heat. Add sliced garlic and gently toast for 3–4 minutes until golden and fragrant. Remove garlic slices to avoid bitterness, leaving only the infused oil.
Create the Sauce:
- Add 1 cup of reserved pasta water to the garlic oil and bring to a simmer. Add the drained pasta and quickly toss with chopped parsley for about one minute, creating a glossy emulsion.
Add the Uni:
- Remove the pan from the heat. Stir in the uni mash off the flame, mixing gently to warm. If the sauce feels too thick, add a small splash of reserved pasta water. Finish with a squeeze of lemon juice and a pinch of salt.
Serve:
- Divide the pasta into bowls. Garnish with raw uni tongues if available, and drizzle with extra-virgin olive oil. Serve immediately for the best taste and texture.
Notes
- Fresh uni is essential for the best flavor. Make sure to source from reputable seafood markets.
- If you can't find fresh uni, high-quality frozen uni is a good alternative.
- The key to this dish is timing: serve immediately to preserve the uni’s delicate flavor and texture.
- Be careful not to overcook the garlic, as browned garlic can introduce bitterness into the dish.
- Pasta water helps emulsify the sauce, so don’t forget to reserve some before draining.