Comments on: spicy spaghettini with sea urchin and tomatoes

By: Digital Scales

Digital Scales — Thu, 01 Jul 2010 22:47:13 +0000

Sea urchin is one of my favorite things to add to special meals.. In spaghetti it is just fabulous! I can’t wait to try this recipe for my husbands birthday. He loves spaghetti and sea urchin so I’m sure it’ll be a huge hit! kudos
Sylvia

By: Steven

Steven — Sun, 25 Apr 2010 06:59:01 +0000

[...] This post was mentioned on Twitter by Rebekka Seale, Catalina Offshore. Catalina Offshore said: We were fortunate enough to have a great chef named Claudia Young prepare a dish using our urchin. http://bit.ly/cOpYw3 [...]

By: Rose

Rose — Wed, 10 Feb 2010 22:14:09 +0000

Fantastic! I usually get my uni at Mitsuwa, but I’m all about sourcing uni from somewhere local and more direct to the actual fishermen themselves. Thanks for the reference to Catalina Offshore! I want to try their live uni, sadly they are currently out of stock. I’m hungrily on the waiting list Beautiful post and that dish looks fantastic!

By: rach

rach — Wed, 10 Feb 2010 20:51:34 +0000

We had the most delicious sea urchins in sardinia recently, the following evening bottarga, I thought of you – really.
lovely recipe, aha the lemon zest, nice.

By: Peter

Peter — Wed, 10 Feb 2010 01:18:17 +0000

I went to RISD, where they have a hockey team called the Nads. Fans sit in the stands chanting “GO NADS! GO NADS!”

I just figured out why that’s funny.

By: cookiecrumb

cookiecrumb — Mon, 08 Feb 2010 18:50:06 +0000

Wow, you really go for those deep, oceanic flavors, don’t you? Here’s a challenge: Next time make it with black squid ink spaghetti. Fun.

By: Carol Ann

Carol Ann — Fri, 05 Feb 2010 16:36:09 +0000

Yikes. Sea Urchin. I can’t imagine eating it especially now that you HAD TO GO AND TELL ME WHAT IT IS!
But I must admit that if you made it for me, didn’t talk about it and I had no idea, I’ll bet it’s totally yummy!

By: Amanda Firth

Amanda Firth — Fri, 05 Feb 2010 16:17:25 +0000

My husband loves Uni, always ordering it at Japanese places. I may surprise him with this for Valentines Day!!!

I can’t wait to tell him about the gonads. Priceless!!!

By: Robert H.

Robert H. — Fri, 05 Feb 2010 16:12:47 +0000

I know my Italisan food pretty well and all I can say is that this is one great blog to come to for ideas that I may not have come across. Thanks Claudia. Simple and terrific.

By: Tweets that mention cook eat FRET - spicy spaghettini with sea urchin and tomatoes -- Topsy.com

Fri, 05 Feb 2010 03:41:06 +0000

By: Kristie

Kristie — Thu, 04 Feb 2010 22:20:08 +0000

I like that they didn’t come in the spiny, aggressive-ass shells for you. I don’t like that they’re testicles and ovaries. I like you. That’s 2:1, so the dish wins.

I also like that you have a “top 3 meals of 2009.” I should start rating things that way. Two of my three were at Alinea. The other one was probably at the teensy taqueria up the street.

By: nancy at goodfoodmatters

nancy at goodfoodmatters — Thu, 04 Feb 2010 19:18:26 +0000

wow, how did this almost pass me by?
astonishing color,
uncomplicated recipe
assertive—in a grand way.

By: erik organic

erik organic — Thu, 04 Feb 2010 06:31:28 +0000

This recipe is something new for me. I never tried putting sea urchin into a pasta dish. Thanks for this nice idea.

By: Cassandra

Cassandra — Thu, 04 Feb 2010 01:13:20 +0000

I have never thought about sea urchin and pasta…I salute you for your efforts to acquire such a unique ingredient. I love how the sea urchin seems to make a light, yellowy sauce on the pasta.

By: rebekka

rebekka — Wed, 03 Feb 2010 14:17:38 +0000

Oh my gosh, Claudia, I am so grateful to you for this. I’ve been wanting to make some good uni pasta for a whole year now but was scared to find uni on my own, terrified that I would be disappointed with the quality. I am SO GRATEFUL for this recommendation…now I feel like I can finally do it. You are the best!!!

By: bob

bob — Wed, 03 Feb 2010 04:18:50 +0000

wow, look at that, I’m already drooling, great color, looks delicious

By: Heather

Heather — Wed, 03 Feb 2010 04:18:08 +0000

Having never eaten uni, I would hazard that this is the yang to bottarga’s yin, but I might just hafta try it for myself.

By: codfish

codfish — Wed, 03 Feb 2010 00:06:07 +0000

Jim and I had dinner at Marea last Saturday… and ohmigod those lardo urchin toasts! So delicious! And the fusilli with octopus and marrow had the perfect touch of spice… loved it.

And I’ve made the Ripert version and, in a small portion, was HEAVEN… but will have to try this one, too.

By: John

John — Tue, 02 Feb 2010 01:54:07 +0000

OK – You’ve got me down on one knee again. We’d make such beautiful food together. This pasta dish sounds fantastic.

By: jim voorhies

jim voorhies — Mon, 01 Feb 2010 19:00:58 +0000

That’s either a really, really small box or San Diego sea urchins are much larger than ones in the Caribbean I’m accustomed to not stepping on.

By: Amy at Minimally Invasive

Amy at Minimally Invasive — Mon, 01 Feb 2010 18:02:47 +0000

I really shouldn’t have clicked over just before lunch. Once again, you blow my mind! Gorgeous, gorgeous stuff.

By: claudia

claudia — Mon, 01 Feb 2010 17:58:36 +0000

julia – give catalina a try. the prices are reasonable but of course then there’s the shipping. but you’ll get the best and freshest product available…

By: Bucky

Bucky — Mon, 01 Feb 2010 16:50:22 +0000

I saw the post today on the uni and I’m heading down to pick some up for dinner tonite a surprise looking foward to trying your dish the family will be taken back

By: Robert

Robert — Mon, 01 Feb 2010 15:55:54 +0000

Sigh…….

By: Donald

Donald — Mon, 01 Feb 2010 13:57:14 +0000

looks great. i have never had sea urchin. i guess i’m missing out.