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Boil water in a pot and cook spaghetti to al-dente. I cook for a slightly shorter duration than recommended on the pack of the spaghetti as I like firm textured pasta.
In the meantime, remove the roe out of the sack (note and place it in a small bowl.
Add the rest of the Mentaiko Mixture ingredients to the bowl and mix well.
When the pasta is done, drain it through a sieve, then return it to the pot.
Add the mentaiko mixture and olive oil to the spaghetti and toss to coat the pasta evenly. You can leave a little bit of small chunky mentaiko, if you prefer.
Transfer the pasta to a serving plate, piling up like a tall mound, then top with shredded nori. Serve immediately.