Saffron Tagliolini with Langoustine...Saffron Tagliolini with Langoustine and Sea Urchin Butter

An exquisite, Michelin-star level hand-cut saffron pasta tossed in a luxurious, velvety sea urchin emulsion, crowned with pan-seared langoustines and a bright Meyer lemon gremolata.

Ingredients

Cooking Instructions

1. 01

   To make the pasta, mound the flour on a clean work surface and make a well in the center. Pour in the egg yolks and the bloomed saffron water. Gently whisk the wet ingredients with a fork, gradually incorporating the flour. Knead vigorously for 10 minutes until a silky, smooth dough forms. Wrap tightly in plastic wrap and rest at room temperature for 30 minutes.

2. 02

   Prepare the sea urchin butter: In a small food processor or using a mortar and pestle, blend the sea urchin uni and softened unsalted butter until completely smooth and homogenous. Season with a tiny pinch of sea salt, wrap in parchment paper, and chill in the refrigerator until ready to emulsify.

3. 03

   Roll the pasta dough using a pasta machine to 1mm thickness (typically the second to last setting). Fold and cut the sheets by hand into thin tagliolini (about 2mm wide). Toss with a dusting of semolina flour and form into small nests. Cover with a damp cloth.

4. 04

   For the gremolata, combine the finely zested Meyer lemon and minced flat-leaf parsley in a small bowl. Set aside.

5. 05

   In a wide, deep sauté pan, heat the extra virgin olive oil over medium-high heat. Add the bruised garlic clove to perfume the oil for 1 minute, then discard. Sear the langoustines for 45 seconds on each side until just translucent in the center. Remove immediately and set aside.

6. 06

   Deglaze the same pan with the white wine, scraping up any fond, and reduce by half. Meanwhile, bring a large pot of heavily salted water to a rolling boil.

7. 07

   Drop the tagliolini into the boiling water and cook for exactly 90 seconds. Reserve 100ml of the starchy pasta water, then transfer the pasta directly into the pan with the reduced wine.

8. 08

   Remove the pan from the heat. Add the sea urchin butter and 4-5 tablespoons of the reserved pasta water. Vigorously toss and swirl the pasta for 1 minute to emulsify the butter and starch into a creamy, glossy orange sauce that coats every strand.

9. 09

   Twirl the tagliolini into high nests in the center of four warm shallow bowls. Top each with two seared langoustines, spoon over any remaining sauce from the pan, and garnish with the Meyer lemon gremolata and a pinch of flaky sea salt.