Comments on: Pasta alla Chitarra with Sea Urchin & Langoustines

By: Millertime

Millertime — Tue, 15 Feb 2011 04:55:00 +0000

OK…so how many of you commenters/readers out there have actually made this dish, eh? I just made it for valentines, substituting lobster for langostine…and I must say RI-DI-CU-LOUS!!! I live on the west coast so the uni is abundant and fresh..this was every bit as good as it looks in the bowiesque pictures above. Dang!

By: Large Pot

Large Pot — Mon, 15 Nov 2010 08:00:00 +0000

Just came and read, this is wow! I was seek from many blogs, but here is the best, I love it.

By: hapleng

hapleng — Wed, 17 Jun 2009 08:27:14 +0000

Thank you for good information hapleng

By: rebekka

rebekka — Fri, 15 May 2009 02:43:34 +0000

Claudia at Cook Eat FRET just directed me here after reading my post about uni pasta I just had in LA. Now I can not WAIT to make this. It looks beautiful! I just don’t know how to buy sea urchin in Nashville…hopefully Claudia will have a good suggestion for that!

By: Peter

Peter — Tue, 21 Apr 2009 13:29:21 +0000

Monsieur, the photos are fab…but keep playing! As for the dish, the uni and langoustine broth have surely heightened the dish to give you a Bastille Day in the mouth.

I do hope Claire washed the dishes.

By: Marc @ NoRecipes

Marc @ NoRecipes — Sun, 19 Apr 2009 03:11:31 +0000

Argghh my eyes!;-P Actually I kind of like it, does look very Pop Artish. And your subject matter looks delightful. I’m a big fan of uni and carbs. They’re great in mashed potatoes too.

By: claire miller

claire miller — Sat, 18 Apr 2009 16:41:56 +0000

My husband and I were in Manhattan recently and were at Esca as well and had this dish. Very creamy and rich, though our favorite was the squid ink pasta with tomato and chilis. I found that the dungeness they served in the dish was almost a throwaway next to the uni. Langoustines I think sound like a better match. More textural contrast, stronger flavor.

By: Mel @ bouchonfor2.com

Mel @ bouchonfor2.com — Sat, 18 Apr 2009 07:38:51 +0000

If I could choose one dish to have on my death bed, it would involve Uni and pasta. Maybe rice. Period.

By: Nicole

Nicole — Sat, 18 Apr 2009 04:45:10 +0000

Well for me the colors are completely enticing! The brights and contrast is so gorgeous. I’ve never had sea urchin. Would love to try it.

By: foodhuntress79

foodhuntress79 — Sat, 18 Apr 2009 02:05:34 +0000

Wow. You’re a teenager in the early 90′s…and now you cook fantastic Euro-Japanese pasta. I’m not a big fan of uni- they pierce my feet when I bathe in the sea A painful lot! Good thing you turn them into sauce