Spaghetti Mentaiko our way

Since a few of you asked, here’s the recipe of our version:

Ingredients:

• Mentaiko (defrosted and cleaned from the membrane)
• Sweet paprika
• Neutral oil (we use grapeseed, but anything mild works)
• Spaghetti No. 7 or spaghettoni
• Butter
• Cooking cream
• Parmigiano Reggiano
• Lemon juice & zest
• Kizami nori
• Chives

How to make it:

1. Clean the mentaiko from the connective tissue, add a splash of oil and a good amount of sweet paprika. Mix well and set aside.
2. Cook pasta just under al dente. At the same time, heat cream and butter in a pan.
3. Once pasta’s ready, toss it into the cream/butter mix with a bit of starchy water to emulsify. Add handful of Parmigiano and toss again until melted and silky.
4. In a mixing bowl, add 40–50g of the mentaiko mixture per 80g pasta. Add a splash of lemon juice for brightness. Add the pasta and cream mix into the bowl and toss well until it all comes together.
5. Garnish with chives, kizami nori, lemon zest, and maybe a tiny extra grating of Parmigiano if you are that kind of person