BUCATINI RICCI DI MARE

by Saul Bolton

Place a pot of salted water on heat for pasta. Add pasta when it comes to a boil.
Heat olive oil over medium heat in large sauté pan. Add sliced garlic and chili flakes and cook until garlic starts to brown. Add wine and increase heat; reduce wine by half.
Mash ¾ of the uni with a fork then add to the pan along with the butter. Swirl the contents of the pan continuously. Add about 1 cup of the pasta water to the pan. Drain the al dente pasta and add it to the pan. Toss and swirl. Add the lemon juice, basil and hot peppers. Season with salt. Add a swig of extra virgin olive oil also. Toss and swirl.
Divide mixture between 4 to 6 warm soup plates. Top pasta with the remaining uni and serve.

Hungry For More?

This March we’re celebrating Preservation with Liz’s very own Beet Pickled Eggs recipe.

This vegan chili recipe is the perfect way to keep warm this winter.

Georgette Farkas shares her recipe for this silky smooth butternut squash puree – a wonderful accompaniment for any meal.

Georgette Farkas shares this tender braised red cabbage recipe; the perfect accompaniment to duck or pork or just about any kind of sausages.

Georgette Farkas shares her recipe for this very grown-up version of a rich and very dark chocolate pudding to share with your special someone.

This February we’re celebrating Kimchi with a Carrot & Napa Cabbage Kimchi Recipe by Chef Rachel John.

Chef Rachel John shares her very own Star Anise Braised Pork Belly Tacos Recipe, paired perfectly with her Kimchi recipe.

Try this Vegan(ish) Butternut Squash Recipe by Chef Rachel John – topped with her Carrot & Napa Cabbage Kimchi.