Creamy Mentaiko Pasta

Creamy Mentaiko Pasta

Ingredients (Serves 2)

INGREDIENTS QUANTITY
Spaghetti or linguine 200g
Whole mentaiko roe sacs Use 2–3, depending on taste
Miniature butter 7g x 2 blocks
Heavy cream 1/4 cup
Garlic 1 clove, minced
Chili flakes (optional, for extra spice) 1/2 or 1 tbsp
Lemon zest + juice 1 tbsp
Fresh parsley or green onions 1 tbsp
Furikake (for topping) Based on your preferences

Instructions

  1. Boil the Pasta in Salted Water: Bring salted water to a boil. Add the pasta and cook until al dente. Reserve ¼ cup of the pasta water to adjust the sauce later.
  2. Prepare the Fish Roe: Scrape the mentaiko roe from the sacs and reserve one whole sac for garnish.
  3. Create a Creamy Sauce: Melt butter over low heat, sauté garlic, and stir in heavy cream. Add a splash of soy sauce and optional chili flakes for an umami-rich kick.
  4. Mix in the Mentaiko for a Silky Pasta Sauce: Remove from heat, stir in the roe, and add lemon juice. Use the reserved pasta water to loosen the sauce if necessary.
  5. Toss the Pasta for Perfect Coating: Mix the cooked pasta with the sauce, ensuring every strand is well-coated.
  6. Garnish and Serve the Roe Pasta: Top the pasta with a whole mentaiko sac and garnish with shiso leaves or parsley, nori, and a drizzle of olive oil.

Frequently Asked Questions (FAQ)

Spaghetti or linguine are ideal, but other Italian pastas work too.

Yes, store in an airtight container for up to 2 days. Reheat gently to prevent curdling.

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