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.)
