Flying Sea Urchin Pasta with Fish Roe and Chives from 'The Catch'


[Photograph: Gabriela Herman]

I had my first bite of raw fish sushi in high school, but it wasn't until a couple of years ago that I finally persuaded myself to try uni. The delightfully pure saltiness of the roe was a surprise; somehow I had expected something more funky. Its subtle, oceany richness captivated me, and I've been eating it at sushi joints ever since. Until this week, however, I had never brought some home to cook with myself.

Ben Sargent's Flying Sea Urchin Pasta is, as he says in The Catch, a great way to introduce uni-newbies to the greatness of the ingredient. By blending the uni with olive oil and pasta water, Sargent creates a silky and unbelievably creamy cream-less sauce. Fresh flying fish roe adds plenty of textural interest, and a final dash of chives brighten the bowl up.

Why I picked this recipe: I can't get enough uni.

What worked: Everything here worked perfectly; the sauce was a snap to blend up, and then all that was left to do was a little bit of stirring.

What didn't: No problems here.

Suggested tweaks: If you don't want to shell out for a quarter pound of uni, you can easily divide the recipe in half.

As always with our Cook the Book feature, we have five (5) copies of The Catch to give away this week.

About the author: Kate Williams is a freelance writer and personal chef living in Berkeley, CA. She is a contributor to The Oxford American, KQED's Bay Area Bites, and Berkeleyside NOSH. Follow her @KateHWiliams.

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