Tarako Spaghetti

Tarako Spaghetti
Tarako Spaghetti
Salted pollock roe, called tarako, lends pungent flavor to this riff on a Japanese spaghetti dish from Hudson Valley, New York–based home cook Howie Michels. See the recipe for Tarako Spaghetti »Andre Baranowski

Salted pollock roe, called tarako, lends pungent flavor to this riff on a Japanese spaghetti dish from Hudson Valley, New York–based home cook Howie Michels. This recipe first appeared in our May 2014 issue with the story When Dinner Becomes A Diary.

Tarako Spaghetti
Salted pollock roe, called tarako, lends pungent flavor to this riff on a Japanese spaghetti dish from Hudson Valley, New York–based home cook Howie Michels. - From SAVEUR Issue no. 165
Yield: serves 4-6

Ingredients

  • 12 cup olive oil
  • 1 (5") piece baguette, cut into 1/2" pieces
  • 14 cup pine nuts
  • 1 small leek, white part only, thinly sliced
  • 1 small red onion, thinly sliced
  • 1 lb. spaghetti
  • 14 cup Morita tsuyu tennen (Japanese seasoning sauce)
  • 1 tbsp. fresh lemon juice
  • 5 oz. tarako (Japanese salted pollock roe), thin skin removed

Instructions

  1. Heat half the oil in a 12" skillet over medium heat; cook baguette and pine nuts, stirring occasionally, until golden and slightly crisp, 4–5 minutes. Transfer to a bowl and let cool. Using hands, crush slightly; set aside.
  2. Add remaining oil to skillet; heat over medium-high. Cook leek and onion until slightly caramelized, 7–9 minutes. Meanwhile, bring a large pot of salted water to a boil. Cook pasta until al dente, about 10 minutes; drain and add to skillet. Add seasoning sauce, lemon juice, and half the roe; toss to combine. Divide pasta between 4 bowls; top with crushed bread mixture and remaining roe.