In a blender, mix the uni and butter and puree (or you can stir until they break and nicely blended)
Get your pan hot and ready, add the olive oil, and garlic, shallots, chanterelle mushrooms, and veggies, turn over medium-high heat until fragrant, about 3-5 minutes, season with salt and pepper. Note - I also added some fresh thyme and dried chili pepper to give it a little kick.
Add your pasta to salted boiling water, your water should taste like the ocean, cook for 3-5 minutes or as instructed
Save ½ cup of the cooking water and add to the uni butter and drained pasta, stir to thoroughly coat the pasta over medium heat, until the pasta is coated with a creamy sauce, season with fresh ground black pepper
Pour the pasta into a big plate (or bowl), add the cooked mushrooms and vegetables, garnish with the remainder of the uni and finish with a sprinkle of sea salt and thyme. Note - you can also add a little extra of your favorite toppings such as caviar, nori, or salmon roe.
前菜やあらゆるタパス、特にオリーブ、ナッツ、イベリコ豚の生ハムなどに最適なワインです。
魚介類、特に塩味の強いもの（アンチョビ）、生魚（刺身）に最適です。
酢酸の含有量が少ないため、酸味の強い料理（酢を使ったドレッシング、マリネなど）や、冷たいスープ（ガスパチョ、アホ・ブランコ）と非常によく合います。
アイスバケツに氷と水を入れて、 6 - 8º C でお召し上がりください。
様々な味わい、塩味の強いもの、味の濃いものにとてもよく合います。
もしあれば、伝統的なカタビノと呼ばれるグラスで幅の広いもの、もしくは白ワイン用のグラス。
