# Millions of points Season 7Season # # 月是故乡明 # # 0Placeholder_for_esaay_translation9fa48e7d5d2043e5af6eb7bb4 > # # 亚米食谱 #

The first time I dealt with sea urchins, I opened the shells one after another, with a full (with shell) of five pounds! ! It looks cool isn't it…

The weather was getting colder and I didn't want to eat it all raw, so I thought about making a seafood pasta.

I don't know if you remember if I wrote about a restaurant in a famous tourist attraction in Seattle last yearsecret menu span>, it feels a bit similar when you eat it.

Although sea urchins may not be readily available! ! But you can do this seafood pasta too!

Ingredients:

(1-2persons)

A handful of spaghetti (I use spaghetti with cuttlefish sauce, actuallySpaghettiAlso)

(CapelliniAngel Pasta and FettuccineI think fettuccine can also be tried, but I recommend reducing the proportion of butter for the former, otherwise it will become greasy; the latter can be appropriately added with cream or whole milk)

Butter30-40grams< /p>

Half an onion, cut into the size of a fingernail (you can cut it into filaments if you feel troublesome)

Garlic3-4claves, chopped span>

Shrimp or any seafood you want (I put scallops)

White wine half a small rice bowl (about halfcup, In fact, I fell a little more casually)

Salt (I used truffle salt, regular salt is fine too), a little black pepper, chopped basil (chopped if fresh)

Pasta water

(optional) a pinch of saffron

(optional) sea urchin (prepare more if you are rich)

(optional) chopped Italian spice mix (I didn’t add rosemary if I didn’t like it too strong)

[1] cook the pasta until there is still a little When the core is hard (ieal dentestate), in short, cook less than stated on the package< span class="s1">2About minutes, fish out and set aside

[2] pan add (a little, really Just a little) vegetable oil and butter, after the butter melts (medium heat), add garlic and onion and stir-fry until garlic is fragrant and the onion is transparent and slightly burnt. (This step is very important!! Do it right!!)

[3]Add the seafood and fry until span>5Focused, next to the pasta, add pepper, white wine, chopped dried basil (if fresh, it is recommended to put it before the last pan), Saffron, and a small bowl of water left over from pasta cooking.

If you have sea urchins, you can put one-third to half the amount of sea urchins in this step

(If using FettuccineFettuccine, this step Add a little milkorcream, really just a little, to thicken the sauce) p>

[4 keep stirring until the water gradually absorbs. Dry, (If you like a stronger butter flavor, you can dig a small piece of butter and add salt to taste.

[5] After serving, add the remaining of sea urchin, (I like to sprinkle with freshly ground black pepper orlemon pepper), mix well and enjoy!

1) This recipe is not at all a recipe for authentic pasta…Pasta is used solely because the texture feels better with this sauce.

2) I do it very casually, just by feeling. I suggest that when you make it, it is best to taste and add seasonings to find the point that suits you best.