Cooking with sea urchin / uni

Inspired by this thread, I think I will pick up a tray of uni at a Japanese market in the East Village in Manhattan that supposedly carries some good specimens.

I'll probably eat half of it on top of sushi rice for dinner tonight with a little kimchi on the side.

I'd like to make a pasta with the rest.

Any suggestions or recipes?

*edited to clarify that I was looking for pasta recipes.

I'm going to try this tomorrow:

http://www.nytimes.com/2009/05/13/dining/131urex.html

Also on the pasta front, there is a restaurant here in town that has some notoriety for their "uni carbonara", which I've also been meaning to make at home some day (you might garnish with shredded nori):


photo by porklet

Another exemplary rendition I've had and been meaning to make at home is an uni chawan mushi. There's a nice video here (the Tsukiji Dojo vids are great btw):



I'd had a fair share of uni this past weekend in Portland, ME (including served in the shell) - it seems to be on the brainpan lately, I'm looking forward to seeing what you end up doing, Habibi.

Thousand island dressing?

-Dan