Orecchiette Recipe

Bring a large pot of water to a rolling boil. Add the coarse salt (about 2 tbsp) so the water tastes noticeably salty.

Add the orecchiette and cook according to package instructions until just al dente (slightly firm to the bite), usually 9–12 minutes for dried or 3–5 minutes for fresh. Stir occasionally to keep pieces separate.

Before draining, reserve about 1 to 1¼ cups (200–250 ml) of the starchy pasta cooking water. Drain the pasta and set aside briefly.

Prepare aromatics

In a wide sauté pan over medium heat, add 2 tbsp extra-virgin olive oil and the butter. When the butter is melted and foaming, add the smashed garlic cloves and the minced shallot. Cook gently for 2–3 minutes until the shallot is soft and translucent and garlic is fragrant but not browned.

Deglaze and reduce

Increase heat to medium-high, add the white wine and simmer for 1–2 minutes until reduced by about half. Remove and discard the garlic cloves (they were used only for infusing flavor) or leave if you prefer a stronger garlic presence.

Incorporate sea urchin

Lower heat to medium-low. Add about three-quarters (150 g) of the shelled sea urchin to the pan. Using a wooden spoon or spatula, gently break it into the warm butter/oil mixture. Add the lemon juice and 25–50 ml of cream (if using) and stir to form a silky emulsion. Cook for 30–60 seconds—do not overheat or boil, as uni becomes grainy with high heat.

Season and finish sauce

Season the sauce with ½ tsp salt (taste and adjust) and ¼ tsp freshly ground black pepper. Stir in the chopped parsley and lemon zest (if using). If the sauce is too thick, add small amounts of reserved pasta water to loosen it; the sauce should be glossy and coat the back of a spoon.

Return the drained orecchiette to the sauté pan with the uni sauce (or add the sauce to the pot with pasta). Toss gently over low heat to coat the pasta, adding reserved pasta water a few tablespoons at a time until the sauce clings to the orecchiette and reaches a silky consistency (use 50–150 ml as needed).

Taste and adjust seasoning with additional salt, pepper, or a final squeeze of lemon if desired.

Transfer to warmed serving bowls. Drizzle the remaining 1 tbsp extra-virgin olive oil over each portion. Scatter the reserved 50 g of raw sea urchin pieces on top as a garnish (optional) for a bright, fresh uni note. Finish with a sprinkle of chopped parsley.

Serve immediately so the delicate uni flavor remains fresh.