From The Sea: Bucatini Ricci Di Mare

• salt
• 12 ounces bucatini
• 3 tablespoons extra-virgin olive oil
• 3 large cloves garlic, sliced paper-thin
• pinch of red chili flakes
• 2 cups dry white wine
• 1 tray (about 9 ounces) uni
• 3 tablespoons unsalted butter, softened
• 1 tablespoon lemon juice
• 20 basil leaves, torn
• 5 pickled Italian hot peppers, preferably long red ones, cut in julienne

1. Place a pot of salted water over high heat for the pasta.
2. Add the pasta when it comes to a boil.
3. Meanwhile, heat the oil on medium in a large saute pan.
4. Add the garlic and chili flakes and cook until the garlic starts to brown.
5. Add the wine, increase the heat to medium-high, and cook until its reduced by half.
6. Lower the heat.
7. Mash all but 2 tablespoons of the uni in a dish and add it to the pan along with the butter.
8. Keep mashing the uni and butter with a fork so they become creamy.
9. Stir in 12 cup of the pasta water.
10. By this time, the pasta should be al dente.
11. Drain it, reserving a little more of the water, and add it to the pan with the uni.
12. Add the lemon juice, basil, and hot peppers.
13. Season to taste with salt.
14. Add the reserved pasta water if needed.
15. Divide the mixture among soup plates and top each with a few pieces of the reserved uni.
16. Serve at once.

salt, bucatini, extravirgin olive oil, garlic, red chili, white wine, uni, unsalted butter, lemon juice, basil, peppers

Taken from www.foodrepublic.com/recipes/from-the-sea-bucatini-ricci-di-mare/ (may not work)