Ingredients:

  • 7 oz spaghetti
  • 1 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter, softened
  • 1 tsp reduced-sodium soy sauce
  • 3½ oz mentaiko (spicy cod roe), membrane removed
  • 2 tbsp reserved pasta cooking water
  • 1 stalk green onion, thinly sliced
  • 1 sheet nori seaweed, shredded
  • 1 tsp toasted sesame seeds

Instructions:

  1. Use a small spoon or butter knife to gently slice open the membrane of the mentaiko and scoop the orange roe into a mixing bowl.
  2. Bring a large pot of water to a boil and add approximately 1 tbsp of salt per 2 liters of water. Add the spaghetti and cook for 1 minute less than the package instructions for al dente. Before draining, scoop out 1/2 cup of the cloudy pasta water and set aside; drain the pasta.
  3. In a large mixing bowl or an off-heat skillet, combine the extracted cod roe, softened butter, olive oil, and soy sauce. Whisk together until a smooth, pale orange paste forms.
  4. Add the hot, drained spaghetti directly into the roe mixture. Immediately pour in 2 tbsp of the reserved pasta water. Toss the noodles vigorously with tongs until the butter melts and the roe creates a creamy coating. If the sauce is too thick, add one more tablespoon of pasta water until the noodles glisten.
  5. Divide the pasta into bowls and garnish with sliced green onion, shredded nori, and toasted sesame seeds.