Chef Alex Guido from Fanny Bay Oyster Bar and Shellfish Market presents a delectable recipe for Uni Linguine Alfredo. This dish features a rich uni cream sauce made from heavy cream, white wine, shallots, garlic, and thyme, simmered to perfection. The recipe yields approximately 2 liters of sauce, enough for 5 to 6 servings. To prepare, shallots are sautéed in olive oil until softened, followed by the addition of garlic and thyme. The mixture is deglazed with white wine and combined with heavy cream, then blended with uni for a smooth finish. Cooked linguine is tossed with the sauce, and Dungeness crab meat is gently folded in. The dish is garnished with smoked kelp flakes, parsley, and a drizzle of extra virgin olive oil before serving. This luxurious pasta dish is ideal for seafood enthusiasts looking for a unique culinary experience.