Mentaiko Spaghetti

Ingredients

• 14 oz. (400 g) spaghetti
• 1 large garlic clove, halved
• 3½ oz. (100 g) mentaiko (cured Alaskan pollack; about 4 pieces)
• 2 Tbsp. extra-virgin olive oil
• 2 Tbsp. unsalted butter, softened
• 1 tsp. soy sauce
• 1 tsp. lemon juice
• 1 tsp. lemon zest
• 8 fresh shiso leaves, thinly sliced, for garnish
• ½ sheet dried nori seaweed, cut into thin strips, for garnish (keep in a resealable plastic bag until ready to use)
• Lemon wedges, to serve

Steps

1. Cook 14 oz. (400 g) spaghetti to al dente following package instructions. Drain, reserving some of the cooking liquid.
2. While the pasta is cooking, rub a large bowl with 1 large garlic clove, halved. Use the garlic for another dish.
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. 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. 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. 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.