Uni Pasta

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• 150 grams uni (set 1/4 aside for garnish)
  Ingredient note

  Source: 150 grams uni (set 1/4 aside for garnish)
• 1/3 cup light cream (12-24% fat)
  Ingredient note

  Source: 1/3 cup light cream (12-24% fat)
• 2 tablespoons olive oil
  Ingredient note

  Source: 2 tablespoons olive oil
• 7 grams garlic (1 large clove, finely minced)
  Ingredient note

  Source: 7 grams garlic (1 large clove, finely minced)
• 5 grams anchovy filets (2 filets finely minced)
  Ingredient note

  Source: 5 grams anchovy filets (2 filets finely minced)
• 1/4 cup sake
  Ingredient note

  Source: 1/4 cup sake
• 1 teaspoon soy sauce
  Ingredient note

  Source: 1 teaspoon soy sauce
• 200 grams spaghetti
  Ingredient note

  Source: 200 grams spaghetti
• 5 each leaves green shiso (thinly sliced for garnish)
  Ingredient note

  Source: 5 leaves green shiso (thinly sliced for garnish)
• As Needed Salt
  Ingredient note

  Required by source directions; authorized salt/pepper exception.

1. Set aside 1/4 of the 150 grams uni and then put the rest in a bowl and mash it with a whisk; it doesn't need to be smooth. Then you want to gently whisk in the cream.
2. Bring 10 cups of water to a boil and add 1 teaspoon of salt.
3. Add the 200 grams spaghetti and boil for 2 minutes less than the time specified on the package instructions. For example, my spaghetti takes 11 minutes to cook, so I'm going to set the timer for 9 minutes.
4. About 3 minutes before the spaghetti is done, place a skillet over medium-high heat and add the 2 tablespoons olive oil, 7 grams garlic, and 5 grams anchovy filets. Sauté until the garlic is fragrant but hasn't started to brown yet.
5. Turn down the heat and add the 1 teaspoon soy sauce; it will spatter, so be careful. When most of the liquid is gone, add the 1/4 cup sake and then turn the heat back up, bringing the mixture to a boil to burn off the alcohol.
6. When the timer is up, transfer the cooked pasta directly to the skillet with the garlic, and then add a ladleful of pasta cooking water. Cook the spaghetti like risotto, adding additional pasta water as needed and stirring until it reaches your desired doneness (another 2-3 minutes).
7. Stir in the uni and 1/3 cup light cream and toss to coat the cooked spaghetti until it forms a creamy sauce.
8. Serve the uni pasta topped with a few pieces of uni and garnish with 5 leaves green shiso cut into a chiffonade (thinly sliced).