Masa Miyake's Uni (Sea Urchin) Pasta

Masa Miyake's Uni (Sea Urchin) Pasta

Sea Urchin is one of many seafoods harvested off the Maine coast.

Masa Miyake, from the acclaimed Miyake restaurants in Portland, ate urchin regularly growing up in Japan and serves it in his restaurants. Here he shares recipes for eating it raw (just crack it open and clean out the guts) or cooked with pasta.

Uni Pasta by Masa Miyake
Serves 1
Ingredients:
4 oz Spaghetti or Linguine
2 oz Fresh Maine Sea Urchin Meat
1 Clove Garlic, Finely Chopped
½ Dried Calabrian Chili Pepper
1 Tbsp Tomato, Peeled and Diced
2 Tbsp Grated Parmesan Cheese
3 oz Heavy Cream
1 oz Dry White Wine
1 Tsp Fresh Shiso, Julienned (Fresh parsley or basil may be used as a substitute)
1 Tsp Dried Nori, Julienned
1 Tbsp Extra Virgin Olive Oil, plus more for drizzling
White Pepper
Kosher Salt

Preparation:
• Prepare pasta in salted boiling water, and cook until al dente. Reserve one cup of pasta water.
• Meanwhile, heat 1 Tbsp olive oil in a skillet over medium heat and add garlic and chili pepper. Cook until garlic is translucent and aromatic.
• Add sea urchin and diced tomato and cook for 1 minute.
• Add white wine and simmer until reduced. Then add heavy cream, 1 Tbsp of parmesan and season with salt and white pepper to taste. Bring to a boil and immediately remove heat, be sure not to overcook. Add some of the reserved pasta water if the sauce is too thick.
• Remove dried chili pepper from sauce and discard.
• Toss the cooked and drained pasta with prepared sauce.
• Once plated, garnish with 1 Tbsp grated parmesan cheese and the julienned shiso and nori.
• Finish with a drizzle of olive oil.
 

Copyright 2016 WCSH


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