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.
- 1 onion, coarsely chopped
- 20 cloves garlic
- 2 cups extra-virgin olive oil
- 2 lbs. San Marzano tomatoes, peeled, seeded, cored, and crushed
- black pepper, freshly ground
- red wine vinegar
- 1 bunch basil leaves finely sliced, removed from stalks
Pulse onion and garlic in a processor until very finely minced.
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).
- 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)
Mix flour and 1 1/2 cups water in a bowl until dough forms; run pasta through pasta machine set with spaghettoni dye.
Cook spaghettoni in a pot of boiling water until al dente; drain, reserving pasta cooking water.
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.
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