Mentaiko Pasta (Spicy Cod Roe Spaghetti with Butter)
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Ingredients
- 150 g mentaiko (seasoned cod roe)
- 350 g spaghetti
- 40 g unsalted butter
- 1 tbsp soy sauce
- 2 nori sheets
- 2 spring onions, sliced
Nutrition (per serving)
- Calories
- 442 kcal
- Protein
- 19.1 g
- Carbohydrate
- 63.9 g
- of which sugars
- 3.4 g
- Fat
- 11.5 g
- of which saturates
- 5.9 g
- Fibre
- 3.4 g
- Salt
- 2.72 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the spaghetti according to the pack, then drain, keeping a splash of the cooking water.
- 2
Slit the mentaiko skin and scrape the roe into a bowl, discarding the skin.
- 3
Melt the butter in the empty pasta pan over a low heat, take off the heat and stir in the mentaiko and soy sauce.
- 4
Return the spaghetti to the pan and toss well, loosening with a splash of the reserved cooking water, until coated in a creamy sauce.
- 5
Shred the nori sheets.
- 6
Divide between plates, scatter with the nori and spring onions and serve straight away.
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