Mentaiko Spaghetti

Method

1. 1

   Cook 14 oz. (400 g) spaghetti to al dente following package instructions. Drain, reserving some of the cooking liquid.

2. 2

   While the pasta is cooking, rub a large bowl with 1 large garlic clove, halved. Use the garlic for another dish.

3. 3

   Puncture the skin of 3½ oz. (100 g) mentaiko (cured Alaskan pollack; about 4 pieces) and scrape out the roe into a large bowl. Discard the skin. Save 1 Tbsp. roe in a small bowl for garnish, if you like.

4. 4

   Add 2 Tbsp. extra-virgin olive oil, 2 Tbsp. unsalted butter, softened, 1 tsp. soy sauce, 1 tsp. lemon juice, and 1 tsp. lemon zest, and whisk to combine.

5. 5

   Add the cooked pasta to the mentaiko mixture and toss to combine. If the pasta looks dry, add a couple tablespoons of the pasta water and continue tossing until the broth emulsifies.

6. 6

   Distribute the mentaiko pasta between four plates. Garnish with 8 fresh shiso leaves, thinly sliced, and ½ sheet dried nori seaweed, cut into thin strips, and nori. Serve immediately with lemon wedges, if you like.

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