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salt bucatini extra-virgin olive oil garlic red chili white wine uni unsalted butter lemon juice basil peppers
Viewed: 43 - Published at: 4 years agoIngredients
- salt
- 12 ounces bucatini
- 3 tablespoons extra-virgin olive oil
- 3 large cloves garlic, sliced paper-thin
- pinch of red chili flakes
- 2 cups dry white wine
- 1 tray (about 9 ounces) uni
- 3 tablespoons unsalted butter, softened
- 1 tablespoon lemon juice
- 20 basil leaves, torn
- 5 pickled Italian hot peppers, preferably long red ones, cut in julienne
Method
- Place a pot of salted water over high heat for the pasta.
- Add the pasta when it comes to a boil.
- Meanwhile, heat the oil on medium in a large saute pan.
- Add the garlic and chili flakes and cook until the garlic starts to brown.
- Add the wine, increase the heat to medium-high, and cook until its reduced by half.
- Lower the heat.
- Mash all but 2 tablespoons of the uni in a dish and add it to the pan along with the butter.
- Keep mashing the uni and butter with a fork so they become creamy.
- Stir in 12 cup of the pasta water.
- By this time, the pasta should be al dente.
- Drain it, reserving a little more of the water, and add it to the pan with the uni.
- Add the lemon juice, basil, and hot peppers.
- Season to taste with salt.
- Add the reserved pasta water if needed.
- Divide the mixture among soup plates and top each with a few pieces of the reserved uni.
- Serve at once.
