Cod Roe Pasta

Makes 2 Servings

Cooking + Prep Time:  20 minutes

Ingredients:

• Salt, kosher
• 1/2 lb. of spaghetti, dried
• 1 & 1/2 – 2 oz. of mentaiko salmon
• 1 & 1/2 tbsp. of soy sauce, light
• 6 tbsp. of melted butter, unsalted
• For garnishing: seaweed (Nori) strips

Instructions:

1. In medium pot with boiling water salted lightly, cook the spaghetti according to directions on package, till al dente.

2. Slice lobes of salmon open, then scrape the roe out. Reserve 2 tsp. for garnishing. Place the remainder in large-sized heat-proof bowl. Add the melted butter and soy sauce and combine by stirring.

3. When the spaghetti has cooked, transfer it to a bowl with the butter sauce. Add 1/4 cup of water used in making pasta. Stir. Toss pasta till it has been coated evenly in the sauce. The mixture should absorb excess liquid and form a creamy, smooth sauce.

4. Transfer pasta in sauce in individual bowls. Top bowls with the reserved roe. Garnish them with strips of Nori. Serve promptly.