In a blender or food processor, combine uni and heavy cream. Blend until smooth, then set aside.
Prepare a pot of salted boiling water and cook the pasta according to the package instructions.
While the pasta is cooking, heat olive oil in a pan over medium-low heat. Toss in the shallot and garlic and cook until fragrant, about 1 minute. Keep stirring and adjust the heat as needed to prevent them from browning.
Next, add sambal (if using) and cook for another minute to create a quick chili oil.
Pour in the sake and allow it to cook down until reduced by half.
Toss in the cooked pasta then pour in the uni cream mixture. Mix until well combined.
Depending on the thickness of your sauce, that will depend how much pasta water you will need to add. Start with 2 tablespoons then add one tablespoon of pasta water at a time until the sauce is to your desired consistency.
Season with salt and pepper to taste.
Plate the pasta to serve. Garnish with extra uni and chives. Enjoy!