Tarako Spaghetti Salted Cod Fish Roe Pesto With Pasta Recipes

Steps:

• Cut open the casing on the roe, and squeeze the eggs out onto a plate. Discard the casings.
• Melt butter in a skillet over medium heat. Add roe, and cook, stirring until the color of the roe changes from dark orange to light orange. Stir in the heavy cream until well blended and heated through. Turn off the heat.
• Meanwhile bring a pot of lightly salted water to a boil. Add angel hair pasta, and cook until al dente, 2 to 3 minutes. Drain, and toss with sauce to serve.

Steps:

• 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.