I still can hardly believe it…..
Today, is our 2 year Blogoversary! And on 11.11.11 to boot!
Over the past two years, I have loved this space that has allowed me to share my voice and Foodventures with you. But above all, I am so thankful for the overwhelming encouragement and support I have received from my family, friends, and the fabulous food community. Awww shucks gang….y’all are awesome.
By the way….stay tuned next week for a pretty neato giveaway I’ll be hosting to show my appreciation 🙂
In honor of our 2 year Blogoversary, I wanted to indulge and use one my favorite things in a decadent pasta—UNI! And what better way to celebrate, right?
The super unctuous texture of the uni with its fresh sea flavor is the perfect pairing with linguine. Of course you could use any long strand pasta you choose but I like the slightly thick noodle so that it can hold more of the rich sauce. Sooo good! And you know what’s even better? This delicious pasta can be done in 15 minutes! Perfect if you need to make an impressive dish but not have a lot of time.
But be warned…this pasta is not for the faint of the heart. It’s the real–super rich–super decadent deal!
And with that Dear Friends….here’s to many, MANY more years of Foodventures together!
xoxo….
________________________________________
Uni (Sea Urchin) Pasta
Serves 2
Ingredients:
¼ pound dried linguine, or pasta of your choice
1 tablespoon olive oil
1 tablespoon unsalted butter
1 teaspoon finely minced garlic
¼ teaspoon red chili flakes
¼ cup heavy cream
5 ounces fresh uni (or one tray)
1 tablespoon fresh chives, finely diced
1 teaspoon toasted sesame seeds
seasoned Nori (seaweed), chiffonade
kosher salt and white ppper
Bring a large pot of salted water to boil. Cook the pasta to al dente.
In a large skillet over medium heat, melt the olive oil and butter together. Add garlic and sauté for 1-2 minutes. Add in chili flakes and heavy cream. Bring to a slight slimmer and add all but 4 pieces of the uni.
Remove from heat and whisk items together until the uni has broken down into the sauce. Toss in the cooked pasta until the noodles have been evenly coated. Season with salt and pepper.
Plate the pasta and place the remaining whole uni segments on top. Sprinkle the tops with chives, sesame seeds, and nori. Serve immediately.
theculinarychronicles.com 
Huge congratulations!!! Sending you hugs and well wishes from Florida. The pasta looks amazing.
THANK YOU Julie!!! Sending a big hug right back at ya! 🙂
Congrats! It was so great to meet you :D. If you are ever in Chicago, let me know. I’ll take you out 😀
Thank You Joy! I LOVE Chicago and will gladly take you up on that offer! xoxo!
Congrats! Excellent recipe to celebrate, very fitting for SD as well.
THANK YOU!!!!
Happy Blogoversary! That pasta has my face sliding off in a river of drool.
Bev, your comments always crack me up. I LOVE THEM! And thank you!
7snrFO fxuvsbkyboki
That’s great, Nam! Cheers!
~Andy
Thanks Andy!!! Hope I dont have to wait another year to see you both!
Happy Birthday to your blog! Awesome pasta to celebrate!
Thank you Andrea! I’ve been reading your Turkey Day restaurant recs all day!
Cp3DgI tbqpvkvdugrq
Congrats on your second blogversary! The uni pasta looks delicious. Where would you say is the best place to buy uni?
Thanks Michelle! I’d say the best to place to buy Uni would either be your local fish monger or else a Japanese supermarket. Cheers!!!!!!
Oh wow, 2 years in the making! Happy anniversary! I am SO happy we got to catch up last weekend. Cheers to more good times and good food! P.S. What a great spin on seafood linguine. That sounds absolutely divine paired together!
OOOBER Happy we got to catch up last wknd! I can’t believe how much time has past so a catch up was a MUST! xoxo!
ng3gox lgbeucevytma
Y4d4Yw nczrxperirnu
Fantastic and so auspicious with 11.11.11 Nam :)))
The uni is fab and just yesterday no one was talking about it and now 2 of my fave bloggers you and weird combinations have just fixed uni. I confess I am a uni virgin..lol….but you have me convinced 🙂
chow! Devaki @ weavethousandflavors
Devaki my friend, THANK YOU! We must break you into Uni!!!!
That looks expensive… >.< and YUMMY
Oh my goodness, I love uni and that looks absolutely divine! I just wish there was a reliable place I could find it here in landlocked Chicago.
T1u2uN qxdqcjdrdnff
Rh6as5 xblsydkymdmd
Hi, after I cook the pasta to al dente, do I need to run it under cold water before tossing it into the sauce?
Hi! There’s no need to run the pasta under cold water. In fact, you’ll want for it to have a bit of the starch on it from the boiling process to allow for the sauce to cling to it. Cheers!