Creamy Uni Pasta

By Seattle Mag

May 22, 2012

Lorna Yee's combines the spiny sea urchin with delicate pasta.



  • 1 pound spaghetti
  • 1/4 cup cream
  • 1/3 cup freshly grated Parmesan cheese
  • Salt and black pepper
  • 8 ounces fresh sea urchin (uni)
  • 4 Tablespoons unsalted butter
  • 2 cloves garlic, chopped
  • 3 Tablespoons finely chopped chives

Begin by cooking the pasta in boiling, salted water according to package directions. In a food processor, combine the cream, Parmesan and uni. Process until smooth. Heat the butter in a large skillet over medium heat. Add the garlic and cook, stirring constantly, until the garlic turns golden brown, about 2–3 minutes. Reduce the heat to medium-low and pour the cream mixture into the skillet. Stir to combine. Add the cooked, drained pasta to the sauce, reserving some of the pasta water. Toss the pasta to coat with the cream, thinning it with a bit of pasta water if necessary. Top with extra Parmesan if desired, sprinkle with chopped chives and serve immediately.


Makes 4 servings


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