Chilled Sea Urchin and Farro Pasta

Name: Chilled Sea Urchin and Farro Pasta
Total time: PT0D0H0M
Yield: serves 2
Ingredients: 1 ⁄ 2 lb. farro spaghetti; Kosher salt and freshly ground black pepper, to taste; 1 ⁄ 2 lb. saltwater-packed sea urchin, drained, 1/2 cup brine reserved (Available from The Lobster Place ); 2 tsp. colatura di alici (Available from Amazon.com ); 1 ⁄ 4 tsp. piment d'Espelette (Available from Amazon.com ); 2 tbsp. chives, finely chopped, plus more for garnish; 1 tbsp. olive oil, plus more for serving; 1 tbsp. fresh lemon juice

Serves
serves 2

TODD COLEMAN

The Italian anchovy sauce colatura di alici lends a deep umami flavor to this pasta dish from chef Justin Smillie of Manhattan's Il Buco Alimentari & Vineria. This recipe first appeared in the iPad edition of our Jan/Feb 2013 issue along the article Il Buco Alimentari & Vineria.

Ingredients

¹⁄₂ lb. farro spaghetti
Kosher salt and freshly ground black pepper, to taste
¹⁄₂ lb. saltwater-packed sea urchin, drained, 1/2 cup brine reserved (Available from The Lobster Place)
2 tsp. colatura di alici (Available from Amazon.com)
¹⁄₄ tsp. piment d'Espelette (Available from Amazon.com)
2 tbsp. chives, finely chopped, plus more for garnish
1 tbsp. olive oil, plus more for serving
1 tbsp. fresh lemon juice

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Instructions

Step 1

Bring a large pot of salted water to a boil over high heat. Add pasta; cook until al dente, about 11 minutes. Drain and rinse under cold water until chilled; set aside.

Step 2

In a bowl, whisk sea urchin, reserved brine, colatura, piment d'Espelette, 2 tbsp. chives, oil, lemon juice, and salt and pepper; add pasta and toss to combine. Divide between 2 bowls, drizzle with more olive oil and garnish with chives.