Photograph by Martyn Thompson Food Styling by Maggie Ruggiero Styling by Molly Findlay


Slinky Sea Urchin Pasta

Starters from Issue 9 – Summer 2016 – The 1970s

“The 1970s belong to Halston,” Women’s Wear Daily once decreed. And Roy Halston Frowick’s designs, languidly draped and mostly unconstructed in liquid jersey and ultrasuede, would define the decade. Halston exuded the same easy elegance as his clothes—suave, perpetually tan, clad in a tuxedo or turtleneck, he was always flanked by a fabulous crew (Warhol, Bianca Jagger, Elsa Peretti and, of course, Liza and Liz). Our pasta, designed by New York chef Angelo Romano, slinkily draped like a Halston dress, is rendered silken by rich uni.

serves 4

  • 1 (120 gr) tray uni (sea urchin)
  • cup extra virgin olive oil
  • 2 garlic cloves, smashed
  • ½ Fresno chile, seeded
  • ¾ lb pappardelle or tagliatelle
  • finely grated zest of 1 lemon
  • finely grated good-quality Pecorino for serving

  • 1

    Purée uni in a blender or small food processor until it’s the consistency of thin cream, adding a teaspoon of water if needed.

  • 2

    Bring a large pot of water to boil over high heat and add salt.

  • 3

    When the water is almost boiling, heat the oil in a medium saucepan with the garlic and chile over medium heat until fragrant, but not browning, about 3 minutes. Keep warm over low heat to allow flavors to infuse.

  • 4

    Cook pasta in the boiling water according to package directions.

  • 5

    A minute before pasta is done cooking, reserve 1 cup pasta water. Discard garlic and chili from the oil. Carefully add ½ cup of pasta water (it will sputter), then drain pasta and add it to saucepan, gently turning it to coat in the oil. Drizzle in uni purée (it coagulates with heat, so go slowly), and stir gently, adding a little pasta water if necessary to loosen. Stir in zest and serve at once, sprinkled with cheese.