FOR THE PASTA
- Bring a large pot of water to a boil. Season it aggressively with salt. Add the spaghetti and cook for about 6 minutes.
- Meanwhile, in a saucepan, heat the olive oil over low heat. Add the shallot, garlic, chile and 1/2 teaspoon salt. Gently and slowly sweat the vegetables, stirring often, until translucent. If you hear sizzling, reduce the heat. Carefully add the wine, then increase the heat to medium, and bring to a boil, using a wooden spoon to scrape up any browned bits from the pan. Cook, stirring, until the liquid has almost completely evaporated. Pour in the lobster stock and cook to reduce and thicken. Add the vegetable stock to the pan.
- After 6 minutes, quickly drain the pasta and add to the saucepan. Toss the pasta in the stock mixture to help the sauce come together, adding more vegetable stock, if necessary. Once the sauce is thick and the pasta is al dente, remove from the heat.
- In a bowl, use a rubber spatula to smash and smooth the texture of all but one uni. Add the pasta and toss to combine the sauce and uni. Adjust the seasoning, then transfer to a serving bowl or plates. To garnish, grate bottarga over the bowl and sprinkle with basil and parsley. Garnish with the final piece of uni on top, seasoned with 2 drops of lemon juice, a sprinkle of seas salt and a drizzle of oil. Serve while hot.
Recipe & photo provided by Food Republic.