Chilled Sea Urchin and Farro Pasta
The Italian anchovy sauce colatura di alici lends a deep umani flavor to this pasta dish from chef Justin Smillie of Manhattan's Il Buco Alimentari & Vineria. This recipe first appeared in the iPad edition of our Jan/Feb 2013 issue along the article Il Buco Alimentari & Vineria.
Enlarge Image Credit: Todd ColemanSERVES 2
Ingredients½ lb. farro spaghetti
Kosher salt and freshly ground
black pepper, to taste
½ lb. saltwater-packed sea urchin,
drained, ½ cup brine reserved (Available from The Lobster Place)
2 tsp. colatura di alici (Available from Amazon.com)
¼ tsp. piment d'Espelette (Available from Amazon.com)
2 tbsp. chives, finely chopped, plus more for garnish
1 tbsp. olive oil, plus more for serving
1 tbsp. fresh lemon juice
INSTRUCTIONS1. Bring a large pot of salted water to a boil over high heat. Add pasta; cook until al dente, about 11 minutes. Drain and rinse under cold water until chilled; set aside.
2. In a bowl, whisk sea urchin, reserved brine, colatura, piment d'Espelette, 2 tbsp. chives, oil, lemon juice, and salt and pepper; add pasta and toss to combine. Divide between 2 bowls, drizzle with more olive oil and garnish with chives.