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Creamy Uni Miso Pasta w. Fish Roe(Sea urchin sauce)

You won’t need any mistletoe or countdowns in Times Square to get kisses when you make this pasta. That’s why I’m putting this out during the holidays. It’s one of recipes that’s best to share with other people. The decadence levels on this one are far beyond anything that should be consumed by yourself. Besides, who’s sitting on the couch in their pajamas binge watching Netflix shows while eating uni pasta and caviar? Well actually I might be guilty of this but none this less share this one with somebody you love.

I used Maine uni rather than Santa Barbara or Japan uni because it’s much easier to get on the east coast. Much cheaper! But more importantly, Maine uni is really good in sauces because it has a stronger ocean flavor than the other types of uni I mentioned. Last thing. We all know caviar is amazing and far superior to lump fish roe. But I felt with this dish lump fish roe offers an excellent flavor to accompany the buttery umami flavors of the  sauce. And even if you buy a high quality brand it’s a lot cheaper than caviar. But if “money ain’t a thang” by all means go with the caviar. Especially if you’re making this on New Years Eve. Just make sure you don’t forget the high end bottle of bubbly to wash it down. 

Ingredients:
5 oz fresh sea urchin(uni)
2 tablespoons white miso paste
8 oz bucatini
3 garlic cloves, minced
1 small shallot, minced
1/4 teaspoon red chili flakes
2 tablespoons sake
1/4 cup heavy cream
2 tablespoons butter
1 1/2 tablespoon olive oil
1 oz lumpfish roe or caviar
Chives, minced


Directions:
Bring a large pot of salted water to a boil. Cook pasta until al dente. While pasta is cooking heat olive oil in a large skillet over medium-high heat. Sauté shallots for 2 minutes. Add garlic and chili flakes cook for 1 minute. Next add sake. Stir. Continue cooking until liquid has reduced by half. Add butter to skillet once completely melted, add miso paste. Next add 1/2 cup of pasta water. Whisk until miso paste has fully dissolved. Reduce to low heat.

Using a blender or food processor blend uni and heavy cream until smooth. Add uni mixture to skillet. Whisk sauce. Using tongs transfer pasta from boiling water to skillet. Toss pasta in uni sauce for about 2 minutes. If sauce is too thick add pasta water a tablespoon at a time to thin sauce out. Remove from heat. Divide even servings of pasta into bowls. Serve each with a small dollop of fish roe and a sprinkle of chives.

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