Unico Tokyo Uni Cream Pasta

Ingredients

1 clove garlic, peeled, finely chopped

3 tablespoons extra-virgin olive oil

1 anchovy filet, deboned, finely chopped

2 tablespoons white wine

2 ounces uni, prepared and removed from shell

3 tablespoons tomato puree

1 cup heavy whipping cream

1 teaspoon shio koji

salt and cracked black pepper, to taste

microgreens or parsley garnish, optional

1 cup cooked and drained spaghetti pasta

Directions

In a medium saucepan, sauté garlic in olive oil over medium-low heat until light brown. Turn off heat and add anchovy. Adjust the pan from the burner and stir to avoid burning. Mix ingredients until combined. Turn heat to medium, add wine and cook until evaporated. Add uni, tomato puree and cream. Simmer over low heat until slightly thickened. Season with shio koji, salt and pepper. Serve with cooked spaghetti.