Flavorful Mentaiko Lemon Pasta
A Delicious Mentaiko Lemon Pasta Recipe with Rich Umami
We highly recommend using fresh lemon for the best flavor. This pasta dish is bright, savory, and incredibly satisfying!
Ingredients- Spaghetti pasta (for 1 serving)
- Olive oil (3-4 Tbsp)
- Dried red chili peppers (peperoncino) (2)
- Garlic (1 Tbsp, minced)
- Fresh cod roe (mentaiko) (2 pieces, roe separated)
- Fresh lemon (1/2, juiced)
- Salt (1 Tbsp, for boiling pasta)
- Black pepper (to taste)
- Fresh parsley (chopped, for garnish)
Cooking Instructions
Step 1
Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to the boiling water, then add the spaghetti pasta. Cook for 8 minutes, or until al dente. Reserve about 1 ladleful (approx. 150ml) of the pasta water before draining.
Step 2
While the pasta is cooking, carefully remove the outer membrane from the two pieces of cod roe using the back of a knife, and separate the roe. Keeping the roe intact is key to the delightful texture!
Step 3
Heat 3-4 tablespoons of fresh olive oil in a wide skillet over medium-low heat. Add the minced garlic and the two dried red chilies. Gently sauté until the garlic is fragrant and the chilies are lightly browned, infusing the oil with their flavors. Be careful not to burn the garlic!
Step 4
Reduce the heat slightly. Quickly add the drained spaghetti and about 1 ladleful of the reserved pasta water to the skillet. Immediately add the separated cod roe. Toss everything together quickly for about 30 seconds to 1 minute, allowing the pasta to coat with the sauce. The starch from the pasta water will help thicken the sauce beautifully.
Step 5
Turn off the heat. Squeeze in the juice from half a fresh lemon. Season with freshly ground black pepper to your liking and garnish generously with chopped fresh parsley. The zesty lemon and aromatic parsley will elevate the dish. Enjoy your delicious Mentaiko Lemon Pasta!
