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Spicy Uni Spaghetti alla Chitarra

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings


Uni Spaghetti alla Chitarra

  • 1/2 lb. spaghetti alla chitarra or other long pasta

  • 4 garlic cloves, thinly sliced

  • 2 tbsp. extra virgin olive oil

  • 1 tray of wild uni

  • 1/4 cup heavy cream

  • 1 tbsp. crushed Calabrian chili peppers

  • 1/3 cup Parmigiano Reggiano, finely grated

  • Juice of 1 lemon

  • 2 tbsp. chives, finely chopped

  • 1/3 cup lemon-garlic panko breadcrumbs

Lemon-Garlic Panko Breadcrumbs:

  • 1/2 cup plain panko breadcrumbs

  • 2 tbsp. extra virgin olive oil

  • 1 garlic clove, minced

  • Juice of 1/2 lemon

  • 1/4 tsp. salt

Tip: If you don't have Calabrian chili peppers, you can use crushed red chili flakes as an alternative.


Lemon-Garlic Panko Breadcrumbs:

  1. In a large sauté pan over low heat, add the olive oil and sauté the minced garlic for 1-2 minutes, until fragrant.

  2. Stir in the panko breadcrumbs along with the salt and toast in the pan, stirring frequently with a wooden spoon (be careful not to burn!).

  3. Once the breadcrumbs are light brown in color, add the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until the lemon juice is fully absorbed.

Uni Spaghetti alla Chitarra

  1. Bring a large pot of water to a boil. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.

  2. Meanwhile, add the uni and heavy cream to a blender and blend until smooth.

  3. Add the olive oil and garlic to large sauté pan and sauté over low heat for 1-2 minutes, until fragrant.

  4. Add the uni cream sauce to the sauté pan along with the crushed Calabrian chili peppers, lemon juice and salt to taste.

  5. When the pasta has finished cooking, strain and add to the sauté pan with the uni sauce along with 1/2 cup pasta water. Toss over medium-low heat. Add more pasta water as needed, 1/4 cup at a time.

  6. Remove from heat and add the Parmigiano and chives. Toss again until combined.

  7. Plate and top with more chives and lemon-garlic panko breadcrumbs.


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