Mentaiko Spaghetti with Delicious Shiso Leaves

• 200 grams Pasta (dried)
• 70 grams Mentaiko (salt-cured spicy pollack or cod roe)
• 10 leaves Shiso leaves
• 16 grams Butter
• 2 tbsp Heavy cream
• 1/3 tsp Dashi stock granules
• 2 tsp Garlic soy sauce (or regular soy sauce)
• 1 dash White pepper

1. Cook the pasta in salted boiling water (1 tablespoon to 2 liters of water) following package instructions.
2. Cut the shiso leaves in half lengthwise and finely shred.
3. Take the membrane off the mentaiko by scraping it with the back of a knife.
4. Put all the ingredients except for the shiso leaves in a bowl.
5. (The photo shows 1 serving.)
6. When the pasta is cooked, drain well in a sieve and move to a bowl.
7. Add half of the julienned shiso leaves as well.
8. Mix and taste.
9. If it seems too dry, add a little of the pasta cooking water.
10. Transfer to serving plates, top with the remaining shiso and enjoy!
11. This is a version made with 3 tablespoons of salt-cured squid (ika no shiokara).
12. This is great too!
13. I added some mixed seaweed to this festive version.

pasta, salt, leaves, butter, heavy cream, granules, garlic, white pepper

Taken from cookpad.com/us/recipes/170614-mentaiko-spaghetti-with-delicious-shiso-leaves (may not work)