Elegant Mentaiko (Pollock Roe) Oil Pasta
How to Make Delicious Mentaiko Oil Pasta at Home
I’ve created a special dish using ingredients readily available at home! ^^ This recipe brings a touch of elegance to your table with minimal effort.
Main Ingredients
- Mentaiko (Salted Pollock Roe) – 1 to 2 pieces
- Pasta (Spaghetti, Linguine, etc.) – 1 serving
- Garlic – 7 cloves
- Dried Red Chili Peppers (or Peperoncino) – 5 to 6 pieces
- Olive Oil (Extra Virgin recommended)
Cooking Instructions
Step 1
First, gently rinse the Mentaiko under running water to remove excess salt. Make a lengthwise slit down the middle with a knife, then use the back of the knife to gently scrape out the roe. Discard the outer membrane. This step ensures a cleaner flavor and texture.
Step 2
Place the extracted Mentaiko roe in a separate bowl. Use a fork or spoon to gently break it apart, ensuring there are no large clumps. This will help it mix smoothly into the pasta later.
Step 3
In a small bowl, combine 3 tablespoons of olive oil, 1 tablespoon of minced garlic, 1/2 tablespoon of dried basil, and 1/3 tablespoon of salt. Mix well. Preparing this seasoned oil in advance saves time and allows the basil and garlic flavors to infuse into the oil beautifully.
Step 4
Heat a wide pan over medium-low heat and generously add olive oil. About half a paper cup (approximately 100ml) is a good amount. Oil-based pasta relies on ample oil for its rich flavor and texture, so don’t be shy!
Step 5
Add the 7 thinly sliced garlic cloves and 5 to 6 dried chili peppers to the pan. Sauté gently. If you enjoy a spicier dish, feel free to add an extra chili pepper or two. Stir continuously, ensuring the garlic turns a light golden brown and releases its aroma without burning. This slow sautéing deepens the garlic’s flavor.
Step 6
Once the garlic is fragrant, add the prepared Mentaiko roe to the pan. Reduce the heat to low immediately. Stir gently and continuously to prevent the Mentaiko from clumping together as it cooks.
Step 7
Continue to gently stir and break apart the Mentaiko roe as it cooks over low heat. Cooking it slowly over low heat helps preserve its delicate, savory flavor. The Mentaiko is ready when it starts to show a slightly pinkish hue.
Step 8
While the Mentaiko is cooking, boil your pasta according to package directions until al dente. Just before draining, reserve about 2 ladlefuls of the starchy pasta water. Add the reserved pasta water to the pan with the Mentaiko and the pre-mixed basil olive oil. Stir well to combine. Keep the heat on low. The pasta water helps emulsify the sauce and ensures it coats the pasta beautifully.
Step 9
Add the drained pasta directly to the pan. Toss everything together quickly over low heat, ensuring the sauce evenly coats every strand of pasta. If the sauce seems too dry, add a little more pasta water to reach your desired consistency. Taste and adjust seasoning with salt if needed. Stir until the pasta is glossy with oil. Serve immediately and enjoy your delicious Mentaiko Oil Pasta!
