If I knew uni pasta was this easy to make, I would have done it years ago. And often!
At least once a week.
There are many uni pasta recipes on the internet. See here, here, and here (I especially love that last one). Most call for cream, which tends to overwhelm the uni. I mention that to Stephen who happens to have an uni recipe in his regular repertoire. Fate!
Simple and clean. I made a few tweaks, and the whole thing takes less than 30 minutes.
One tray of uni. Pick six nice tongues and set them aside. Blend together: remaining uni (the whole tray), a quarter cup of olive oil, three garlic cloves, and a squeeze of lemon. I use a immersion blender because it’s cleaner and faster than using a regular blender.
Cook the spaghettini. Drain and toss with the uni sauce and chopped fresh herbs. Chive and parsley make a good combo. I also add a bit of butter because…why not.
A sprinkle of Maldon salt to finish, and those beautiful whole uni tongues. Eat fast! Bottle of champagne on the side…
…and fried shishito peppers for a midnight snack.