Step 1

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.

Step 2

In the meantime, remove the roe out of the sack (note and place it in a small bowl.

Step 3

Add the rest of the Mentaiko Mixture ingredients to the bowl and mix well.

Step 4

When the pasta is done, drain it through a sieve, then return it to the pot.

Step 5

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.

Step 6

Transfer the pasta to a serving plate, piling up like a tall mound, then top with shredded nori. Serve immediately.