Mentaiko Spaghetti (Tokyo-Style Fish Roe Pasta)

This classic Tokyo pasta dish, adapted from a recipe by chef Tadashi Ono, gets pungent flavor from the spicy marinated pollock roe called mentaiko. This recipe first appeared in our May 2014 issue with the story When Dinner Becomes A Diary.

INGREDIENTS

Kosher salt, to taste

1 lb. spaghetti

4 oz. karashi mentaiko (Japanese chile-marinated pollock roe), thin skin removed

1½ tbsp. unsalted butter, softened

2 tsp. fresh lemon juice

2 tsp. olive oil

2 tsp. soy sauce

¼ cup very finely julienned nori or thinly sliced scallions

 

INSTRUCTIONS

Bring a large pot of salted water to a boil. Cook pasta until al dente, about 10 minutes. Drain and transfer to a large bowl. Add mentaiko, butter, lemon juice, oil, and soy sauce; toss to combine. Divide between 4 plates; garnish with nori.

Mentaiko Spaghetti (Tokyo-Style Fish Roe Pasta)

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