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1
Set aside 4 tongues of sea urchin to use as garnish. Combine remaining sea urchin and crema using a blender, immersion blender, food processor, or mini chopper. Blend until completely smooth. Set aside.
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2
Place pasta in a 12-inch skillet or a saucepan and cover with water. Season with salt. Set over high heat and bring to a boil, stirring occasionally. Cook until pasta is just shy of al dente and retains a small chalky core.
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3
Meanwhile, heat olive oil in a large skillet over medium heat until shimmering. Add garlic and shallot and cook, stirring constantly, until softened but not browned (lower heat if the aromatics threaten to brown), about 2 minutes. Add Calabrian chili spread and stir until homogeneous. Add sake or wine and cook until liquid is reduced down to less than 2 tablespoons, about 1 minute. Remove pan from heat and set aside until pasta is cooked.
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4
When pasta is cooked, use tongs to transfer the noodles directly from the boiling water to the pan with the garlic/oil mixture. Scrape uni puree into pan and add a few ounces of starchy pasta-cooking water. Set pan over high heat and cook, stirring and swirling constantly, until the sauce comes together and develops a creamy consistency and the pasta is fully cooked, about 1 minute. Add more pasta water as necessary to thin the sauce if it over-thickens. Season to taste with salt and black pepper.
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5
Divide pasta between warmed serving bowls, drizzle each portion with more extra-virgin olive oil, garnish each with a whole sea urchin tongue, sprinkle with minced chives, and serve.
