Kim Milan's Sea Urchin Bottarga Spaghetti
An Italian spaghetti that maximizes umami with rich sea urchin, savory bottarga, and the emulsification of fish mayonnaise
Ingredients needed 1 servings
Recipe
Cooking tips
- If you cook the sea urchin over high heat for too long, it will clump and become dry, so be sure to turn off the heat or use low heat and mix gently.
- If you don't have fish mayonnaise, you can use reduced fish stock or olive oil to add flavor and aid emulsification.
- Using the green part of Korean wild chives instead of chives adds a fresh, grassy aroma that pairs well.
Recommended for
- Those who want to enjoy the deep flavor and luxurious umami of Italian pasta.
- Those who want to make restaurant-style seafood pasta using sea urchin and bottarga.
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