Mentaiko Spaghetti (Tokyo-Style Fish Roe Pasta Recipe)

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

DIRECTIONS:

1. Bring a large pot of salted water to a boil. 

2. Cook pasta until al dente, about 10 minutes. Drain and transfer to a large bowl. 

3. Add mentaiko, butter, lemon juice, oil, and soy sauce; toss to combine. Divide between 4 plates; garnish with nori.

Source: Taste.com.au

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