Cuttlefish pasta with uni sauce

Time 10 minutes
Yields Serves 4
Cuttlefish pasta with uni sauce
(Genaro Molina/Los Angeles Times)

First, prepare the sauce. In a small blender or food processor container, puree the sea urchins and half-and-half. Add a few drops of lemon juice, taste and if necessary, add a few more. Set aside.


Melt the butter in a skillet over high heat. Let the butter foam and subside. When it is sizzling but has not yet begun to brown, add the cuttlefish strips and cook, tossing constantly, just until the cuttlefish strips begin to firm up, about 1 to 1 1/2 minutes. Do not overcook or the cuttlefish will be tough.


Remove the skillet from the heat and add about two-thirds of the sauce. Stir to coat the cuttlefish. Add the snipped chives and season to taste with salt. Divide among 6 small heated plates and lightly spoon over a little of the remaining sauce. Serve immediately.

This is my adaptation of a dish by Michel Richard, chef at Washington, D.C.'s Citronelle restaurant and former chef at Los Angeles’ Citrus. Sliced cuttlefish can be found at the seafood counters of many Japanese markets. It may be labeled ika somen. If you can’t find it, buy a one-half-pound piece of cuttlefish and cut it so it makes a flat sheet. Freeze the cuttlefish until it is almost solid (about an hour), then cut it into very thin strips with a very sharp knife. This same sauce could be used with real pasta.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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