Creamy Kina Pasta
Creamy Kina Pasta
Embark on a culinary adventure with this Creamy Kina Pasta, a dish that celebrates the unique and briny essence of New Zealand's prized sea urchin roe, locally known as kina. This recipe elevates kina to gourmet status, transforming its intense ocean flavour into a luxurious, velvety sauce that clings beautifully to al dente linguine. A staple in Māori culture and increasingly recognized by chefs worldwide for its distinct taste, kina offers a complex profile that is both challenging and rewarding to cook with. Our creamy kina pasta recipe gracefully balances the richness of heavy cream and the aromatic depth of garlic and white wine, creating an unforgettable seafood pasta experience rooted in New Zealand's coastal heritage. Perfect for a special occasion or for anyone seeking to explore the authentic flavours of the Pacific, this dish is a true testament to the treasures found in New Zealand's pristine waters, offering a taste of the sea like no other.
- Preparation time
- 15 min
- Cooking time
- 20 min
- Total time
- 35 min
- Servings
- 2
Instructions
Pasta
- 1Cook linguine in a large pot of salted boiling water according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
Sauce
- 1While the pasta cooks, melt butter with olive oil in a large skillet over medium heat.
- 2Add minced garlic and sauté until fragrant, about 1 minute, being careful not to burn it.
- 3Pour in the white wine and let it simmer for 1-2 minutes, scraping up any bits from the bottom of the pan.
- 4Reduce heat to low. Add the heavy cream and bring to a gentle simmer. Cook for 3-5 minutes, stirring occasionally, until the sauce slightly thickens.
- 5Gently stir in the fresh kina roe. Cook for 1-2 minutes more, just until warmed through. Avoid overcooking, as it can change the texture and flavour.
- 6Season the sauce with salt and freshly ground black pepper to taste.
Assembly
- 1Add the drained linguine directly to the skillet with the creamy kina sauce.
- 2Toss the pasta in the sauce, adding a splash of the reserved pasta water if needed to reach your desired consistency.
- 3Serve immediately.
Nutrition Information
- Calories
- 650 kcal
- Protein
- 20 g
- Fat
- 45 g
- Carbs
- 40 g
| Nutrient | Per serving |
|---|---|
| Calories | 650 kcal |
| Protein | 20 g |
| Fat | 45 g |
| Carbs | 40 g |
Tips
- Ensure your kina roe is very fresh for the best flavour and texture; source it from a reputable seafood supplier.
- Do not overcook the kina roe in the sauce; it only needs to be gently heated to preserve its delicate oceanic taste.
- Garnish generously with fresh chopped parsley and a sprinkle of black pepper for a vibrant finish.
