Step by step

Method

4 steps

1. 1

   Boil spaghetti or linguine in well-salted water until just shy of al dente — it'll finish in the sauce. Scoop out a cup of pasta water before you drain.

2. 2

   In a bowl off the heat, mash 2–3 tablespoons mentaiko (spicy cod roe) or tarako with 3–4 tablespoons mayonnaise, a splash of soy sauce, a little lemon juice or rice vinegar, and a pinch of sugar until creamy and pink. Taste; it should be salty-savory with a gentle heat.

3. 3

   Drain the pasta and toss it in a warm pan (heat off or very low) with the mentai mayo. Loosen with pasta water a splash at a time until it coats every strand like a light cream sauce — about 30–60 seconds of tossing.

4. 4

   Plate and shower with sliced green onion, nori strips, and a dab more mayo if you like. Eat right away while it's glossy.