Easy Mentaiko Pasta | Easy College Meals #recipe #chickenrecipe #weeknightdinners

By Just One Cookbook · 20 min

Ingredients

Instructions

1. Stack the shiso leaves, roll them up and slice into thin strips; set aside for garnish.
2. Cut the nori into thin strips about 2 inches (5 cm) long with kitchen shears; set aside.
3. Slit the membrane of the mentaiko sac, scrape out the roe with a spoon and discard the membrane.
4. Bring 2 cups of water to a boil in a covered pot over medium-high heat.
5. Add 1/4 tsp Diamond Crystal kosher salt to the boiling water, then add the spaghetti (broken in half if needed), keeping it submerged.
6. Cook uncovered for 11 minutes, or until al dente.
7. Turn off the heat, hold back the spaghetti with the lid and drain the water.
8. Add 1/2 tbsp unsalted butter, 1 tbsp milk and 1 tbsp heavy cream to the drained pasta, then add 1/2 tbsp soy sauce and the mentaiko.
9. Toss until the butter melts and the sauce coats the pasta evenly.
10. Plate and top with the shiso and nori.

Summarized from Just One Cookbook's video. Watch it for the details.

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