Creamy Mentaiko Pasta

Ingredients

• 90 gramskarashi mentaiko (about 2 pieces)
• 2 tablespoonsolive oil
• ¼ cuphalf and half (half cream, half milk)
• 9 gramsParmigiano Reggiano (grated)
• 200 gramsdry spaghetti
• ¼ sheetnori (cut into thin strips with scissors, for garnish)
• 3 leavesgreen shiso (thinly sliced, for garnish)

Instructions

1. Boil the pasta according to the package directions in well-salted water (about 1 tablespoon salt per 5 cups of water).
2. Whole mentaika comes in the roe sacks which have a tough outer membrane. Pierce one end of it and then squeeze the roe out of membrane into the bowl, like you’re squeezing toothpaste out of the tube.
3. Add the olive oil, half and half, and Parmigiano Reggiano and then whisk to combine.
4. Prepare the garnishes.
5. When the pasta is done, drain it and then add it immediately to the bowl with the Mintaka sauce. Toss to coat the pasta evenly.
6. You can plate it using tongs and a small bowl or ladle and then garnish it with the nori and shiso.