Scrumptious Seafood: Creamy uni pasta

Creamy uni pasta. Photo by Sean Gumm.

Sea urchin, known as uni in Japanese, is a delicious sustainable treat. In B.C., green and red sea urchins are harvested by divers. Since the sea urchins are essentially handpicked, there is no bycatch and virtually no impact on the marine habitat. Sea urchin can be enjoyed raw or lightly cooked. Below is a recipe for a delicious uni pasta by Lorna Yee of Seattle Magazine.


  • 1 pound spaghetti
  • 1/4 cup cream
  • 1/3 cup freshly grated Parmesan cheese
  • salt and black pepper
  • 8 ounces fresh sea urchin (uni)
  • 4 tablespoons unsalted butter
  • 2 cloves garlic, chopped
  • 3 tablespoons finely chopped chives

Begin by cooking the pasta in boiling, salted water according to package directions. In a food processor, combine the cream, Parmesan and uni. Process until smooth. Heat the butter in a large skillet over medium heat. Add the garlic and cook, stirring constantly, until the garlic turns golden brown, about 2–3 minutes. Reduce the heat to medium-low and pour the cream mixture into the skillet. Stir to combine. Add the cooked, drained pasta to the sauce, reserving some of the pasta water. Toss the pasta to coat with the cream, thinning it with a bit of pasta water if necessary. Top with extra Parmesan if desired, sprinkle with chopped chives and serve immediately.

Recipe source: Seattle Mag.

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