Sea Urchin Pasta

A recipe from Eric Ripert, which Toby made already some time ago.

1/2 cup sea urchin roe
8 tbsp unsalted butter, softened
1 tbsp water
fine sea salt
espelette pepper
2 ounces spaghettini (ER calls for linguine)
sliced chives
grated parmesan
ground white pepper
1/2 lemon
caviar (optional)

1. for sea urchin sauce, puree roe in a blender, pass through sieve and return to blender to blend with butter
2. to finish sauce, bring water to boil in small saucepan, gradually whisk in sea urchin butter about 1 tbsp at a time; season with salt and espelette and keep warm
3. cook pasta until al dente, drain
4. put chives in a medium stainless steel bowl, add the warmed sauce and parmesan cheese and mix well; season with salt and white pepper and gently toss pasta with sauce
5. to serve, use a meat fork to twirl pasta and mound in the center of small bowls
6. drizzle remaining sauce over pasta, squeeze lemon juice over pasta and a bit of caviar on top
7. serve right away!