A Lighter Mentaiko Pasta with Olive Oil
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 people 1x
- Category: Main Dish
- Cuisine: Japanese
Ingredients
Scale
- 1/2 lb. Spaghetti (cooked in salted water until al dente)
- 3 Tablespoons Mentaiko (~ 60 grams spicy cod roe)
- 1 Tablespoon unsalted butter (melted, but not hot)
- 1 teaspoon soy sauce
- 1 Tablespoon extra-virgin olive oil
- 4–5 leaves shiso (finely chopped)
- fresh cracked pepper (to taste)
- nori (finely chopped)
Instructions
- Cook spaghetti according in salted water until al dente. Drain.
- Meanwhile, measure out the mentaiko.
- Measure out soy sauce, olive oil, and melted butter and combine. Add in the mentaiko until just mixed.
- Once spaghetti is ready, drain and immediately mix in with the mentaiko mixture.
- Season with pepper and top with shiso and nori and serve!
- Devour like there is no tomorrow.
- No regrets.
- Ever.