Toasted nori seaweed (pre-shredded if you have some)
Boil the spaghetti in plenty of salted water. I think a pasta type that's not too thin is best for this recipe.
Put the mentaiko on a paper towel, cut into the membrance lengthwise, and scrape out the insides.
Mix the mentaiko and extra virgin olive oil together until smooth.
Drain the cooked pasta, and put it into the bowl with the sauce. Mix together rapidly, transfer to a serving plate and scatter with nori seaweed to finish.
Story Behind this Recipe
I don't like to use cream or butter in my cooking. This mentaiko pasta recipe uses top quality mentaiko from the region where it originated, northern Kyushu, and highlights its flavor to the fullest without using a frying pan. This easy pasta recipe is a firm family favorite.
The only point is to mix your favorite type of mentaiko with extra virgin olive oil to make the sauce. No cream is added. If you are increasing the amount of mentaiko and spaghetti, add a small amount of olive oil.