Flying Sea Urchin Pasta with Fish Roe and Chives from 'The Catch
Flying Sean Urchin Pasta with Fish Roe and Chives from 'The Catch could be just the lacto ovo vegetarian recipe you've been looking for. One serving contains 381 calories, 8g of protein, and 20g of fat. For 52 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 4. 33 people have made this recipe and would make it again. Head to the store and pick up olive oil, chive, unsalted butter, and a few other things to make it today. It works well as a side dish. It is brought to you by Serious Eats. From preparation to the plate, this recipe takes around 20 minutes. All things considered, we decided this recipe deserves a spoonacular score of 28%. This score is not so excellent. Users who liked this recipe also liked Sean Urchin Ceviche, Tarragon Tagliatelle With Sean Urchin Butter, and Sean Urchin Mousse with Ginger Vinaigrette.
Servings: 4
Ingredients:
1/8 teaspoon cayenne pepper
1 chive flower, separated into blossoms (optional)
2 tablespoons chopped fresh chives
1/4 cup olive oil
Salt
1/4 pound sea urchin roe sacs
1/2 pound spaghetti
2 tablespoons unsalted butter, at room temperature
Equipment:
blender
pot
bowl
Cooking instruction summary:
Procedures 1 In a blender, combine the sea urchin roe, olive oil, and cayenne pepper and puree. 2 In a large pot of boiling, salted water, cook the spaghetti until al dente. Just before draining, measure out 1/2 cup of the cooking water. Drain the pasta and add it back to the pot. Add the butter and stir to thoroughly coat the spaghetti. Add the sea urchin puree and 3 tablespoons of the pasta cooking water and stir over medium heat, adding more pasta water by the tablespoon, using most of it, until the pasta is coated with a creamy sauce. Do not boil. Remove the pot from the heat and taste for salt. 3 Divide the pasta among 4 bowls, top with tobiko and chives plus chive blossoms, if using, and serve.
Step by step:
1. In a blender, combine the sea urchin roe, olive oil, and cayenne pepper and puree.
2. In a large pot of boiling, salted water, cook the spaghetti until al dente. Just before draining, measure out 1/2 cup of the cooking water.
3. Drain the pasta and add it back to the pot.
4. Add the butter and stir to thoroughly coat the spaghetti.
5. Add the sea urchin puree and 3 tablespoons of the pasta cooking water and stir over medium heat, adding more pasta water by the tablespoon, using most of it, until the pasta is coated with a creamy sauce. Do not boil.
6. Remove the pot from the heat and taste for salt.
7. Divide the pasta among 4 bowls, top with tobiko and chives plus chive blossoms, if using, and serve.
Nutrition Information:
covered percent of daily need
