Well, well, well…I’ve been wanting to make this meal for ~20 years.
The rest was just about not fucking it up.
I made the great David Lebovitz’s semolina pasta.
I made the great Kristen Miglore’s corn “butter” (Seriously… Make this!: Cut the corn kernels off ~8 ears of corn; juice them; cook the corn juice over med heat until it thickens (~5 min); cool. That’s it. Totally amazing!)
I cooked some shallot and garlic in some evoo, added a couple ears’ worth of corn kernels, some Meursualt, and some corn stock (boil the corn cobs with some onion, garlic and pepper corns for a little while), and cooked it all down.
I blitzed the the uni in my mini food processor with just a few drops of lemon, a little salt, and a little bit of the corn butter.
Homemade pasta takes like three minutes to cook in heavily salted water. Some wise person taught me to not dump the cooked pasta into a colander to drain, but, rather, to use tongs to transfer it from the boiling water to the pan with the sauce. Doing it this way gets some of the salty/starchy cooking water into the sauce. This is what I did. Then I stirred it all up with some more evoo.
I served the pasta with bowls of corn butter and the uni sauce on the side; everyone loved the corn butter, but only I availed myself of the uni sauce (…their loss, my gain…acquired taste, or so I’m told).
Also: local lettuce, shallot vinaigrette, little slice of Humboldt Fog, and, of course, the Meursault.