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Ingredients
US|METRIC
2 SERVINGS
- 2 tsp. salt (for cooking the spaghetti)
- 8 oz. spaghetti
- 2 oz. mentaiko
- 3 Tbsp. unsalted butter (good quality, if you can -- Vermont Creamery cultured butter is one of my favorites)
- 1/2 cup pasta water (starchy, reserved from cooking the spaghetti, or more as needed, or a mixture of cream and milk; see Notes)
- 3 tsp. soy sauce
- 8 shiso leaves (finely minced, for topping, see Notes)
- shredded nori (for topping, optional)
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Directions
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NutritionView More
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580Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories580Calories from Fat180 |
| % DAILY VALUE |
| Total Fat20g31% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol45mg15% |
| Sodium2820mg118% |
| Potassium280mg8% |
| Protein15g |
| Calories from Fat180 |
| % DAILY VALUE |
| Total Carbohydrate86g29% |
| Dietary Fiber3g12% |
| Sugars4g |
| Vitamin A10% |
| Vitamin C0% |
| Calcium4% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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