Tagliolini al Riccio di...Tagliolini al Riccio di Mare e Scampi

Delicate hand-cut egg pasta tossed in a luxurious sea urchin butter emulsion, topped with butter-poached langoustines, finished with fresh chives and Meyer lemon zest.

Ingredients

Cooking Instructions

1. 01

   On a clean work surface, mound the 00 flour and create a wide well in the center. Add the egg yolks and whole egg to the well. Gently whisk the eggs with a fork, gradually drawing in flour from the inner walls until a paste forms. Knead the dough by hand for 10 minutes until smooth and elastic. Wrap tightly in plastic wrap and rest at room temperature for 30 minutes.

2. 02

   Gently press 60g of the sea urchin tongues through a fine-mesh sieve into a bowl to create a smooth paste. Whip the softened butter in a medium bowl, then fold in the sieved uni until completely homogenous. Cover and chill.

3. 03

   Divide the pasta dough into two portions. Using a pasta machine, roll the dough out to a thickness of 1mm. Dust lightly with semolina flour, fold the sheets gently, and cut into thin tagliolini ribbons (about 2mm wide). Toss with additional semolina to prevent sticking, and shape into 4 loose nests.

4. 04

   In a wide sauté pan, sweat the minced shallot in a splash of olive oil over low heat until translucent. Add the white wine, increase heat to medium, and reduce the liquid by half. Remove the pan from heat and allow to cool slightly.

5. 05

   Bring a large pot of salted water to a rolling boil. In a separate small skillet, heat the remaining olive oil with the smashed garlic clove. Gently poach the langoustines for 1 to 2 minutes until just barely opaque. Remove from heat, discard garlic, and season langoustines with a pinch of Maldon salt.

6. 06

   Drop the fresh tagliolini into the boiling water and cook for exactly 90 seconds. Reserve 60ml of the starchy pasta water, then drain the pasta.

7. 07

   Return the shallot reduction pan to low heat and whisk in the sea urchin butter one tablespoon at a time to form a creamy, glossy emulsion. Add a splash of the reserved pasta water to loosen the sauce.

8. 08

   Immediately toss the hot pasta in the sea urchin butter sauce for 30 seconds until beautifully coated. Remove from heat and stir in the snipped chives and a light grating of fresh Meyer lemon zest.

9. 09

   Using a carving fork, twirl the pasta into elegant, tight nests and place in the center of four warmed shallow bowls. Top each nest with two warm poached langoustines, garnish with the remaining fresh sea urchin tongues, and finish with a sprinkle of Maldon salt.