Tarragon Tagliatelle With Sea Urchin Butter

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1/2 C all purpose flour

1/2 C semolina flour

1 Tbs tarragon finely minced

1 egg

1 tsp olive oil


100 g shelled uni (sea urchin)

3 Tbs butter melted and cooled to room temperature

1 C chicken stock

2 scallions julienned

salt and pepper to taste

lemon juice

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