Mentaiko Pasta

🛒 Ingredients

• Spaghetti, dry 80 g · 288 kcal
• Mentaiko (spicy pollock roe) 50 g · 65 kcal
• Unsalted butter 15 g · 110 kcal
• Soy sauce 5 g · 3 kcal
• Shiso leaves 2 g · 1 kcal
• Nori (dried seaweed), shredded 1 g · 3 kcal

👨‍🍳 Instructions

1. Cook spaghetti according to package instructions until al dente; reserve about 1/4 cup of pasta water before draining.
2. While pasta cooks, slice open the mentaiko sacs and scrape out the roe into a bowl. Add softened butter and soy sauce, mixing until well combined.
3. Drain the spaghetti, then immediately add it to the mentaiko mixture. Toss well, adding a splash of reserved pasta water if needed to create a creamy sauce.
4. Serve immediately, garnished with shredded nori and finely julienned shiso leaves.