UNI AND MENTAIKO PASTA

Serves 10 people as a starter portion or 6 as a main

Prep time 15 minutes

Cook time 10 minutes

• 500g pack of squid ink tagliolini or tagliatelle

• 200g mentaiko

• 50g dried sakura ebi

• 2 tbsp of crème fraîche

• zest of 3 lemons

• 2 large French shallots finely chopped

• 3 tbsp butter

• 4 egg yolks

topping

• 1 box uni

• 1 pack of tobiko

• 3 tbsp of chopped chives

• Boil water for pasta and salt generously. Add pasta to boiling water and cook according to time in the cooking instructions, minus one minute. • Over medium heat, in a pot melt butter till it froths. Add shallots and cook to transculent. Add sakura ebi and stir-fry for a couple of minutes.

• When pasta is ready, transfer pasta to the pot and add ¼ cup of the cooking water. Add all the other ingredients quickly and stir over very low heat. Combine quickly and adjust the thickness of the sauce by adding more pasta water as needed. Remove from heat, you do not want the eggs to scramble. The pasta sauce should be silky and coat pasta strands well and not coagulated.

• Plate individual portions – twirl pasta around fork and release carefully onto bowl. Top with uni, tobiko and chives. Serve immediately.