Tarako Spaghetti (Salted Cod Fish Roe Pesto With Pasta)
photo by choy4baby
- Ready In:
- 10mins
- Ingredients:
- 5
- Serves:
-
2
ingredients
- 2 fish roe, see note 1 (must be Japanese salted cod roe called tarako or karashi mentaiko)
- 6 ounces spaghettini noodles (or finer)
- 2 tablespoons butter
- 1⁄4 cup heavy cream (or less)
- 1⁄4 sheet nori, cut into tiny tiny strips
directions
- Note 1: a) Tarako comes in sausage-looking pieces b)you can choose either the spicy kind (karashi mentaiko) or just plain tarako c)you can find tarako at the Japanese grocery store, often it is in the freezer.
- Cut open the casing on each piece of tarako and gently scrape or squeeze out the roe.
- Discard the casings.
- Start your water to boil for the spaghetti.
- Melt butter in a skillet over medium heat. Reduce heat to low and add roe, stirring until the color of the roe changes to a pale orange.
- Stir in about half the heavy cream until well blended and heated through. As necessary, you can add the rest of the heavy cream.
- Turn off the heat and keep the sauce just warm.
- Don't ask me why, but a friend stirs in a spoonful of Kewpie Mayonnaise before tossing this dish together (I love Kewpie mayo, but I haven't tried this addition).
- Cook the pasta to al dente.
- Drain pasta and toss with sauce (sprinkle on the nori over the top just before taking the plates to the table) to serve.
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Reviews
-
This looks delicious but I think almost any caviar will do even the least expensive used on sushi. Actually I think it might be easier and better. The orange, or bright green would be fun. Yellow is also available and all used in small piles on a plate would be a great garnish. This is a great recipe.
RECIPE SUBMITTED BY
Akikobay
United States