Midnight Sea Linguine with...Midnight Sea Linguine with Sea Urchin and Bottarga

Name: Midnight Sea Linguine with Sea Urchin and Bottarga
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 2
Ingredients: 200g fine Semolina flour; 2 large farm-fresh eggs; 1 tsp high-quality squid ink; 60g fresh sea urchin tongues; 50g high-fat cultured unsalted butter, softened; 20g Sardinian Bottarga di Muggine (grey mullet roe); 1 small shallot, finely minced; 60ml chilled Vermentino or dry white wine; 1/2 tsp Calabrian chili paste; Zest of one Meyer lemon; 1 tbsp finely chopped flat-leaf parsley

🍴

Cuisine

Italian

👥

Servings

⏱

Prep Time

45 mins

🍳

Cook Time

15 mins

⭐

Difficulty

Hard

Handcrafted squid ink pasta finished in a decadent sea urchin and Vermentino emulsion, topped with shaved Sardinian bottarga.

ItalianHard

Ingredients

•200g fine Semolina flour

•2 large farm-fresh eggs

•1 tsp high-quality squid ink

•60g fresh sea urchin tongues

•50g high-fat cultured unsalted butter, softened

•20g Sardinian Bottarga di Muggine (grey mullet roe)

•1 small shallot, finely minced

•60ml chilled Vermentino or dry white wine

•1/2 tsp Calabrian chili paste

•Zest of one Meyer lemon

•1 tbsp finely chopped flat-leaf parsley

Cooking Instructions

01
Sift semolina flour onto a clean surface, create a well, and add eggs and squid ink. Gradually incorporate until a smooth, elastic dough forms; wrap and rest for 30 minutes.
02
In a small bowl, gently fold 30g of the sea urchin into the softened butter until partially emulsified, leaving some texture; chill slightly.
03
Roll the pasta dough through a machine to setting 6, then cut into thin linguine strands. Dust with semolina to prevent sticking.
04
In a large pan over medium heat, sweat the minced shallot in a touch of olive oil until translucent, then stir in the chili paste.
05
Deglaze the pan with Vermentino, reducing the liquid by half to concentrate the flavor.
06
Boil the linguine in salted water for 2-3 minutes until al dente. Reserve 1/2 cup of pasta water.
07
Transfer pasta to the pan. Add the sea urchin butter and a splash of pasta water, tossing vigorously over low heat to create a glossy, creamy coating.
08
Plate the pasta in a tight nest. Top with the remaining whole sea urchin tongues, a generous shaving of bottarga, lemon zest, and fresh parsley.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023