Chilled Sea Urchin and Farro Pasta

Chilled Sea Urchin and Farro Pasta

The Italian anchovy sauce colatura di alici lends a deep umami 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.Todd Coleman

The Italian anchovy sauce colatura di alici lends a deep umami 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.

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.
Yield: serves 2

Ingredients

  • 12 lb. farro spaghetti
  • Kosher salt and freshly ground black pepper, to taste
  • 12 lb. saltwater-packed sea urchin, drained, 1/2 cup brine reserved (Available from The Lobster Place)
  • 2 tsp. colatura di alici (Available from Amazon.com)
  • 14 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

Instructions

  1. 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.