Maile Symmonds Uni Tobiko Bucatini
Maile Symmons of Maile's Thai Bistro and Bellini's Bistro and Bar joins us again on Cooking Hawaiian style to make her uni tobiko bucatini.
4 ounces bucatini
4 ounces sea urchin
1 tablespoon unsalted butter
1 tablespoon olive oil
2 galic cloves, minced
2 tablespoons heavy cream
4 tablespoons pasta water
1/8 teaspoon black pepper
½ teaspoon black tobiko
2 large shrimp
In a mini blender combine uni and butter, set aside. In a large pot of boiling water add salt and cook pasta until al dente (about 7-8 min). Just before draining measure out 1/2 cup of cooking water. Drain pasta and set aside. Season shrimp with salt and pepper. In a hot pan, pan-sear shrimp until cooked and set aside. In same pan add olive oil and garlic (make sure not to burn garlic) stir for a min. Now add uni puree, reserved pasta water, and salt and pepper. Stir for a couple minutes and slowly add heavy cream. Add black Tobiko and pasta turn off heat and fold pasta and sauce together. Plate and garnish pasta with shrimp.