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

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta until al dente, about 10 minutes. Drain and transfer to a large bowl. Add mentaiko, butter, lemon juice, and soy sauce; toss to combine. Divide between 4 plates; garnish with nori.