Uni Pasta

500 g egg noodles
2 tbsp salt
SAUCE:--
2 cloves garlic
2 shallot, minced
2 tbsp rice bran oil
½ tsp chilli flakes
4 tbsp white wine
½ cup heavy cream
170 g uni (kina)
1 tsp SIDS SALT & PEPPER to taste
4 tbsp reserved pasta water, as needed to enrich the sauce

Start boiling 4 litres of water in a large pot. Gather all the ingredients.
Cook the Pasta
Once the water is boiling, add the salt to the cooking water, then the noodles. Stir to make sure the noodles don't stick to each other. Cook 1 minute less than the package instructions. (the pasta will cook a bit more with the sauce)
Cut the Ingredients
While you wait for the noodles to cook, (about 10 minutes) start preparing the ingredients then make the sauce.
Mince the garlic (use a garlic press) and shallot. You will need about 3-4 tbsp minced shallot for 2 servings.
Make the Pasta Sauce
Heat a large frying pan over medium-low heat. Once it's warm, add oil and evenly coat the pan. Add the minced garlic and crushed red pepper flakes. Sauté until fragrant, about 2 minutes. Do not use high heat, otherwise the garlic and chilli flakes will burn. Add the minced shallot and sauté until translucent. Add the white wine and mix together. Add the cream and combine well together. Add SIDS SALT & PEPPER and mix well.
Add the uni (kina) to the pan. Use a wooden spatula to break up the uni into the cream mixture to form a smooth sauce, leaving some small chunks for texture.
Taste the sauce and season with SIDS SALT & PEPPER, if needed. If your pasta is not done cooking, take your pan of sauce off the heat and cover with a lid so the sauce does not evaporate and thicken.
When the noodles are done cooking, collect the reserved pasta water. Then, either transfer the noodles to the sauce in the pan with tongs or drain the noodles into a colander before adding it to the sauce. Toss to evenly coat the noodles with the sauce, adding some or all of the reserved pasta water to enrich the sauce. You don't want the noodles to absorb all the sauce here, so work quickly.
To Serve
Transfer the Uni Pasta to individual plates and garnish with the reserved sea urchin pieces and shredded nori. (optional)
To Store
You can keep the leftovers in an airtight container and store them in the refrigerator for up to 24 hours. I don't recommend freezing the leftovers.
Inspired by Namiko Chen