Creamy Sea Urchin Pasta

Ingredients

• 4 to 6 ounces fresh sea urchin, uni
• 1/3 cup Mexican-style crema, or crème fraîche
• 10 ounces dried long pasta, such as spaghetti or bucatini
• Kosher salt
• 1 tablespoon extra-virgin olive oil, plus more for drizzling
• 2 cloves garlic, finely minced
• 1 small shallot, finely minced
• 1 teaspoon Calabrian hot chili spread
• 1/2 cup dry sake or dry white wine, such as Pinot Grigio
• Freshly ground black pepper
• Small handful finely minced fresh chives, for serving

Directions

1. Save 4 sea urchin tongues for the garnish. Put the rest of the sea urchin in a blender, immersion blender cup, food processor, or mini chopper with the crema, then puree until the mixture is velvety and even. Keep it nearby.
2. Add the pasta to a 12-inch skillet or a saucepan and pour in enough water to cover it. Salt the water, set the pan over high heat, and bring it to a boil, giving it the occasional stir. Cook the pasta until it is almost al dente, with a little firmness still at the center.
3. While the pasta cooks, warm the olive oil in a large skillet over medium heat until it glints. Stir in the garlic and shallot and cook, stirring the whole time, until they soften without taking on color, lowering the heat if they start to darken, about 2 minutes. Mix in the Calabrian chili spread until it blends into the aromatics. Pour in the sake or wine and simmer until the liquid has cooked down to less than 2 tablespoons, about 1 minute. Take the skillet off the heat and let it wait for the pasta.
4. Once the pasta is ready, lift it straight from the boiling water with tongs and move it into the skillet with the garlic and oil. Spoon in the uni puree, then add a few ounces of the starchy pasta water. Return the pan to high heat and cook, tossing and stirring constantly, until the sauce turns glossy and creamy and the pasta finishes cooking, about 1 minute. If the sauce gets too thick, splash in more pasta water to loosen it. Taste and season with salt and black pepper.
5. Transfer the pasta to warmed serving bowls, finish each serving with another drizzle of extra-virgin olive oil, top each bowl with a whole sea urchin tongue, scatter the minced chives over the top, and serve.