Japanese Mentaiko Pasta (Cod Roe Spaghetti)

Step 1

First, take a large pot and bring 3 litres of water to a boil.

Step 2

While you're waiting for your water to boil, soften the butter and take the skin off of the mentaiko by cutting it open and scraping the contents out with a spoon. (Don't throw away the skin, it's edible so you can eat it with rice or put it in onigiri rice balls.)

Step 3

Cut the ooba leaves into 3mm wide strips.

Step 4

Once the water is boiling, add 1 tbsp of salt and 200g spaghetti. Cook until "el dente" (firm to the bite).

Step 5

While you wait for the spaghetti to cook, take a large bowl and add the butter, mentaiko, olive oil, tsuyu sauce, black pepper and milk. Mix until well incorporated.

Step 6

Once the spaghetti is cooked, take 1 tbsp of the pasta water and add it to the bowl of mentaiko sauce.

Step 7

Drain the rest of the water and add the cooked spaghetti to the bowl.

Step 8

Mix until the pasta is well covered.

Step 9

Transfer the pasta to serving dishes and top with the cut ooba leaves (or nori).

Step 10

Enjoy!