Mentaiko Pasta

Name: Mentaiko Pasta
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 person (a small bunch) spaghetti; 1 piece (about 20g) Unstained Mentaiko; 8 slices Seaweed; 10g Fresh lemon juice; 30g olive oil; 1g Salt and pepper; About 1tsp Dried basil chopped

by Shimizu Yuka

4.8 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Pasta, also known as spaghetti. Regarding the origin of spaghetti, some say it originated from ancient Rome, and some say it was taught by Marco Polo from China to the whole of Europe via Sicily. The difference between it and Chinese noodles is: the flour used is different, and the pasta uses a kind of "hard dulan wheat", so it won't be mushy after cooking for a long time.
The dish recommended by Youyou today is a delicious, healthy, and simple recipe. I have been to many Italian restaurants, and the taste of this pasta is not as good as Youyou's own. So it can be said that this is your favorite among all the pasta. Haha, if you have a chance, you can try it too! "

Ingredients

1 person (a small bunch) Spaghetti
1 piece (about 20g) Unstained Mentaiko
8 slices Seaweed
10g Fresh Lemon Juice
30g Olive Oil
1g Salt And Pepper
About 1tsp Dried Basil Chopped

Mentaiko Pasta

1. Prepare the materials first. Need to say, Mentaiko is best to choose undyed (generally many Mentaikos on the market are dyed. You can look at the ingredient list on the back of the product to see if it has colorants. You can eat the dyed ones. The body is not very good, so Youyou usually buy non-colored ones).

2. Take a clean cooking pot, add water, and pour a little olive oil (the purpose is to prevent stickiness when cooking, the amount is about 1 tsp), turn on the fire and wait for the water to boil, put in the pasta, when you put it in the beginning, use long chopsticks Stir it and when it boils again, change the heat to a low heat. Youyou bought pasta only needs to cook for about 5 minutes (the cooking time depends on the thickness of the pasta you bought).

3. When cooking noodles, you can also prepare pasta sauces such as lemon juice. First cut the lemon in half, and then use an artificial juicer to squeeze the juice for later use.

4. Prepare a small bowl, pour 30g olive oil, then 10g lemon juice, add mentaiko, sprinkle 1g salt and pepper, and then sprinkle with dried basil (the amount of basil can be adjusted according to your preference), then stir well and set aside.

5. Put the cooked pasta into a plate after controlling the water, pour the sauce of 4, and finally cut the seaweed into filaments (or directly use the seaweed shreds). Li Cheng. When eating, mix thoroughly and enjoy.