Challenge: New Year's
Dish: Tarik's Angel Hair Pasta with Uni Saffron Sauce
8-10 threads saffron
¼ lb unsalted butter
¼ bunch parsley
1/3 cup heavy cream
1 can jumbo lump crab meat
8-10 ea cherry tomatoes, half
½ lb angel hair pasta
½ cup breadcrumbs
2 tsp espelette pepper
1 ea orange, half
Grab a large pot with a colander, add water with a couple pinches of salt, allow to ncome to a boil.
Grab a small pot with 2 cups water and saffron. Place on medium heat.
Open a can of jumbo lump crab meat and grab a good handful and put in a medium-sized mixing bowl. Season with a pinch of salt.
Halve the cherry tomatoes, add to the crab meat.
Strain the saffron tea into a small pot, only about a 1/3 cup, then discard the rest. Place the tea on medium heat and whisk in butter, then whisk in three pieces of uni. Whisk until it comes together, salt to taste. Add 1 tbsp of orange juice.
Drop pasta and cook to pasta instructions. Once done, drain and pour into crab mix.
Chop some parsley, about 1/3 cup and add to the pasta.
Place bread crumbs in oven at 350 with salt and a touch of olive oil. When toasted, remove from over, add espelliette, mix well. Adjust salt level.
Pour uni sauce into pasta and toss well. Grate a bit of orange zest. Top with more chopped parsley and breadcrumbs.