Creamy Bucatini ai Ricci di Mare: A Taste of Sicily

Sea urchins, technically sea urchin gonads that produce the roe, are the star of this simple Italian dish. Rich, creamy and bursting with delicious flavours of the sea, this Bucatini ai Ricci del Mare was inspired by the sensational Spaghetti Damigella ai Ricci di Mare I feasted on at Lido Azzurro da Serafino in Sicily. An indulgent dish made with a full tray of raw sea urchins, butter and a little cream, these little lovelies can be purchased at Diana's Seafood or Taro's Fish in Toronto. Since the urchin is delicate, it should be cooked shortly, in order to preserve its tender texture and flavours. 

Creamy Urchin Pasta

Serves 2

Recipe courtesy of Serious Eats - Kenji López-Alt

2 tray fresh sea urchin, about 32 pieces or 16 oz
1/4 cup crème fraîche

1/2 light cream

3 anchovies, mashed
10 ounces dried bucatini
1 tbsp olive oil, plus more for drizzling
2 cloves garlic, finely minced
1 small shallot, finely minced
1/4 tsp dried chili flakes 
1/2 cup dry sake or dry white wine, such as Pinot Grigio or Albariño
Maldon salt and freshly ground white pepper
Small handful finely minced fresh chives, for serving

Set aside 6 tongues of sea urchin to use as garnish. Combine remaining sea urchin, crème fraîche and anchovies using a blender or mini food processor, and blend until completely smooth and sort of custardy. Set aside.

Place pasta in a 12-inch skillet or a saucepan and cover with water. Season with salt. Set over high heat and bring to a boil, stirring occasionally. Cook until pasta is just shy of al dente and retains a small chalky core.

Meanwhile, heat olive oil in a large skillet over medium heat until shimmering. Add garlic and shallot and cook, stirring constantly, until softened but not browned , about 2 minutes. Add the chili flakes and stir until homogeneous. Add wine and cook until the liquid is reduced down to less than 2 tablespoons, about 1 minute. Remove the pan from heat and set aside until pasta is cooked.

When the pasta is cooked, use tongs to transfer the noodles directly from the boiling water to the pan with the garlic and oil mixture. Scrape uni purée into the pan and add a few ounces of starchy pasta-cooking water. Set pan over high heat and cook, stirring and swirling constantly, until the sauce comes together and develops a creamy consistency and the pasta is fully cooked, about 60 seconds. Add more pasta water as necessary to thin the sauce if it over-thickens. Season to taste with Maldon salt and fresh ground white pepper.

Divide pasta between warmed serving bowls, drizzle each portion with more extra-virgin olive oil, garnish each with 3 whole sea urchin tongues, sprinkle with minced chives, and serve.