Uni pasta dishes seem to be a thing these days but I notice many of them tend to have the uni simply slapped on without much thought given to the overall taste profile of the dish.
Chef and Co-owner Manel Valero on the other hand, believes the heavy lifting shouldn’t be left to the sea urchin. Which is why he cooks his tagliatelle in a very shiok sauce of calabrese peppers that‘s further elevated when the uni is mixed in. Logic dictates that the strong flavours of the sauce would drown it out but the truth is contrary. The very capable uni introduces a creamy oceanic facet to the garlicky spiciness. Resulting in a fresh, elegantly bold and delicious pasta dish that is markedly different.