Steps

1. Begin by making the Uni Tomato Cream Sauce.
   🕒 00:09
2. Heat a little Extra Virgin Olive Oil in a frying pan over medium-low heat. Sauté a little minced garlic, being careful not to burn it. Key Tip: Pay close attention to the heat to prevent the garlic from burning.
   🕒 00:25
3. Add 14g of Tomato Puree and sauté to release its aroma.
   🕒 00:46
4. Stir in 3.5g of Anchovy paste and cook with the tomato.
   🕒 00:57
5. Turn off the heat, then add 65cc of Heavy Cream and 40g of Sea Urchin (Uni). Mix well to complete the Uni Tomato Cream Sauce. Key Tip: It's best not to overcook fresh sea urchin.
   🕒 01:18
6. In a separate pot, add 140g of Heavy Cream and tear 2 sheets of Nori Seaweed into the cream. Key Tip: Tearing the nori helps to release its fragrance.
   🕒 02:25
7. Once the nori has dissolved into the cream, add 1.4g of Yuzu Kosho and 2g of Salt.
   🕒 03:01
8. Add the boiled 160g of Pasta to the pot with the Nori Cream Sauce and toss to coat evenly.
   🕒 03:36
9. Stir in 10g of Parmesan Cheese and mix briefly after turning off the heat.
   🕒 03:47
10. Plate the Nori Cream Pasta and generously top with the prepared Uni Tomato Cream Sauce.
    🕒 04:25
11. Finally, garnish with Fried Nori Flakes (to taste) for a crispy finish. It's ready!
    🕒 05:47