Mentaiko Spaghetti (Tokyo-Style Fish Roe Pasta)

Name: Mentaiko Spaghetti (Tokyo-Style Fish Roe Pasta)
Ingredients: Kosher salt, to taste; 1 lb. spaghetti; 4 oz. karashi mentaiko (Japanese chile-marinated pollock roe), thin skin removed; 6 tbsp. unsalted butter (preferably rich and high in butter fat), melted; 2 tsp. fresh lemon juice; 2 tsp. soy sauce; 1⁄4 cup very finely julienned nori or thinly sliced scallions

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This classic Tokyo pasta dish, adapted from a recipe by chef Tadashi Ono, gets pungent flavor from the spicy marinated pollock roe called mentaiko.

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Ingredients

Kosher salt, to taste
1 lb. spaghetti
4 oz. karashi mentaiko (Japanese chile-marinated pollock roe), thin skin removed
6 tbsp. unsalted butter (preferably rich and high in butter fat), melted
2 tsp. fresh lemon juice
2 tsp. soy sauce
1⁄4 cup very finely julienned nori or thinly sliced scallions