Sea Urchin Pasta with Fennel, Garlic & Creamy Sauce
Adour Alain Ducasse, Didier Elena / July 2011
For 4 servings
Sea urchin sauce:
• 1/2 cup sea urchin roe
• 8 Tbsps. unsalted butter, at room temperature
• 1 Tbsp. sea salt
• piment d'Espelette
Place roe in a blender; blend well; add butter and salt; blend well; season with piment d'Espelette; reserve.
Bring 1 Tbsp. water to a boil in small saucepan; remove from heat; gradually whisk in roe butter 1 Tbsp. at a time; reserve.
• 1/4 lb. dried linguine
• 1 Tbsp. olive oil
• 1 bulb fennel, trimmed and cut into brunoise
• 1 clove garlic, minced
• 1 1/2 tsps. chives, thinly sliced
• 1/2 lemon
Bring a pot of salted water to a boil; add pasta; cook until al dente; drain in a colander; reserve.
To serve, heat oil in small skillet set over high heat; add fennel; quickly sear, stirring, 1 to 2 minutes; remove from heat; place in large bowl; add sea urchin sauce; add pasta; toss to coat; add garlic and chives; divide among pasta bowls; squeeze juice over top.
What to drink: Lieb Family Pinot Blanc North Fork of Long Island 2008