Spaghettoni con Granseola

Jonathan Benno, Lincoln Ristorante, New York City / July 2013

For 4 to 6 servings

Sea urchin butter:

  • 2 Tbsps. Maine sea urchin roe
  • 8 Tbsps. unsalted butter, at room temperature
  • 1/4 tsp. Calabrian chile powder

Pass sea urchin through fine chinois into the bowl of electric mixer fitted with paddle attachment; add butter and chile powder; beat until evenly mixed; place in airtight container; cover; reserve.

Marinara sauce:

  • 1 onion, coarsely chopped
  • 20 cloves garlic
  • 2 cups extra-virgin olive oil
  • 2 lbs. San Marzano tomatoes, peeled, seeded, cored, and crushed
  • salt
  • black pepper, freshly ground
  • red wine vinegar
  • 1 bunch basil leaves finely sliced, removed from stalks
  1. Pulse onion and garlic in a processor until very finely minced.

  2. Heat oil in skillet set over medium-high heat; add onion and garlic; cook, stirring occasionally, until softened; add tomatoes; reduce heat to low; cook until tomatoes are sweet and have lost their acidity (2 to 3 hours); season with salt, pepper, and vinegar; stir in basil; reserve (keep warm).

Assembly:

  • 1 lb. durum flour
  • lemon juice
  • Calabrian chile powder
  • 1/2 lb. peekytoe lump crabmeat
  • 1/4 lb. Santa Barbara sea urchin roe
  • sea beans (for garnishing)
  • olive oil (for garnishing)
  1. Mix flour and 1 1/2 cups water in a bowl until dough forms; run pasta through pasta machine set with spaghettoni dye.

  2. Cook spaghettoni in a pot of boiling water until al dente; drain, reserving pasta cooking water.

  3. To serve, heat 1 cup pasta cooking water and 1 cup marinara sauce in sauté pan set over medium heat; gradually stir in 6 Tbsps. sea urchin butter until emulsified; add pasta to sauce; cook, tossing to coat, until sauce is slightly thickened and coats pasta (1 to 2 minutes); season with lemon juice and chile powder; carefully stir in crabmeat and sea urchin (you don’t want to break it up); cook just until seafood is warmed through.

  4. Divide pasta with tongs among pasta bowls; garnish with sea beans and drizzle with oil.

What to drink: Ronco dei Tassi Collio Bianco Fosarin 2011