Mitsuwa is an amazing place, especially for their selection of sashimi grade fish. We saw an eye opening variety of tuna – from a lean ruby red supermodel cut to a pink and delightfully fatty plump chef cut. Of course, we bought some otoro.
The rest of our purchases included some snails and uni. The snails we had as an appetizer with some garlic and the uni was used for an attempt at making Michael White’s amazing Uni and Crab Pasta.
We were so ambitious we made our own pasta dough. Good thing I took that class at NY Vintners, using not their recipe, and not their technique for farfalle. (Because we didn’t want farfalle.)
A couple of hours later, we finally ate.
So it wasn’t the best pasta ever (the leftovers surprisingly tasted MUCH better! Or maybe I was just hungry), and it was nowhere near as good as Michael White’s version at Marea, but it was a fun experiment, made especially more fun with my partner-in-crime, who gets to take all the credit for the baked snails.
Pasta with Uni and Crab (adapted from NY Times)
- red pepper flakes
- cherry tomatoes
- uni and jumbo lump crab meat
Boil the pasta in salted water, drain when done, reserving a bit of water. Sautee the chopped garlic in some olive oil. Add a good amount of red pepper flakes if you like it spicy, then add the cherry tomatoes. When the tomatoes are soft, add the uni and crab meat, sautee quickly to warm, and then add the pasta with a splash of water if it is too dry. Salt, pepper, toss and serve.
Baked Snails in Garlic and Butter/Olive Oil (we made 2 versions)
- garlic, minced
- softened butter
- olive oil
The poor snails were extracted from their shells prior to cooking. But for some resistant little buggers, we boiled them for 15 minutes. They come out quite nicely after that. In the end, prior to stuffing with garlic, you want to make sure they’ve been boiled (cooked). Put the snails back in their shells, along with either softened butter/garlic, or olive oil/garlic. Remember to season. Bake in the oven for a couple of minutes.