Mentaiko Pasta

Method7 steps

1. 1

   Step 1: Use purchased ready-to-eat mentaiko (2); if frozen, thaw it in the refrigerator. Slit the membranes of both lobes and gently scrape or squeeze all the roe out. Discard the membranes. Put one spoonful of that roe into a small separate bowl for the topping, keeping it chilled. Put all the actual remaining roe into the large sauce bowl.

   Uses 2 lobes ready-to-eat mentaiko

2. 2

   Step 2: Add all the 2 tbsp softened unsalted butter and the 1 tbsp soy sauce to the large bowl containing the actual sauce-roe remainder. Keep the reserved garnish roe separate.

   Uses Actual roe remainder for sauce, excluding reserved spoonful · 2 tbsp unsalted butter, softened · 1 tbsp soy sauce

3. 3

   Step 3: Bring pasta water to a boil and cook the one ⅓ lb batch of your chosen dry angel-hair pasta or spaghetti (⅓ lb) according to its package directions. Just before draining, measure and reserve exactly ¼ cup of its hot cooking water. Drain the cooked pasta and discard the unreserved water.

   Uses ⅓ lb dry angel-hair pasta or spaghetti · Water as needed for boiling pasta and any leftover reheating splash, divided

4. 4

   Step 4: Pour the actual reserved ¼ cup hot pasta cooking water into the sauce bowl containing the roe remainder, butter and soy sauce.

   Uses Reserved hot pasta cooking water · Roe butter and soy sauce bowl

5. 5

   Step 5: Add all the drained cooked pasta to that same bowl and toss gently with tongs until the butter melts and the roe, soy sauce and starchy water coat the pasta. The sauce is mixed off the heat using ready-to-eat roe.

   Uses All drained cooked pasta only · One sauce bowl with actual reserved pasta water

6. 6

   Step 6: Divide the completed pasta between two bowls. Tear both nori sheets (2) into small pieces if needed and divide them over the bowls, then divide the one reserved spoonful of chilled roe over the two servings. Serve immediately.

   Uses One completed two-serving pasta batch · 2 nori sheets, torn into small pieces · The one reserved garnish spoonful of ready-to-eat roe

7. 7

   Step 7: Refrigerate actual leftover pasta within 2 hours in a sealed container. Use within the source’s 2–3 days, or sooner if the selected roe product requires it. To reheat, add an actual splash of water and microwave in 30-second increments, stirring until it reaches 165°F (74°C) throughout.

   Uses Actual leftover completed mentaiko pasta · Water as needed for boiling pasta and any leftover reheating splash, divided