Mentaiko Pasta
A quick wafu spaghetti tossed in a creamy, briny sauce of spicy pollock roe, butter, and a touch of cream, finished with nori.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente, reserving 1/4 cup of pasta water before draining.
- 2
While the pasta cooks, slit the mentaiko sacs lengthwise and scrape the roe into a large bowl, discarding the thin membranes.
- 3
Add the softened butter, heavy cream, and soy sauce to the roe and mash together with a fork into a smooth, pale-pink paste.
- 4
Add the hot drained spaghetti directly to the bowl and toss quickly off the heat so the residual warmth thickens the sauce without scrambling the roe, loosening with a splash of reserved pasta water if needed.
- 5
Divide between two plates and top with the nori strips and sliced scallion, serving immediately while warm.
Plan it in Listahan
Add Mentaiko Pasta to your week, check it against your household's allergens, and build the shopping list automatically.