Uni Pasta with Crab

Yum! This is such a subtle, tasty pasta. I know some people are turned off by uni (sea urchin), but you wouldn't know it was in here. It just gives a subtle sweet, briny flavor. I was at Cor J and saw that they had uni and I'd always wanted to try it, so I googled around and found this recipe. I based this on that. It's such an elegant pasta, especially with fresh tagliatelle. It was a perfect Valentine's Day starter. (We ate too much.)

Serves 2

Ingredients:

4 pieces of uni

1 large shallot, minced

1 clove garlic, minced

1 pinch red pepper flakes

pinch oregano

1/4 cup vermouth

1/2 cup chicken stock

3 tbsp butter

meat of 4 crab claws

Fresh chives for garnish

Directions:

Melt 1 tbsp of butter in a sauce pan. Saute the shallots, garlic, and red pepper flakes over medium until they soften but don't brown. Add the wine and chicken broth and reduce by at least half. Add the uni.

Cook the uni for about a minute, then whisk in the remaining two tbsp of butter, mashing up the uni in the process. 

Stir in the crab meat, trying not to break it up too much. Turn off the heat. 

Cook some fresh tagliatelle and toss it gently in the pasta. Serve with fresh chopped chives.