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When I was small, when it came to spaghetti, I used to get Napolitana at home. I’ve tried so many kinds since then, but I was quite impressed when I first tried tarako (cod fish roe) and squid spaghetti.
Once I got hooked on the fascinating taste, I’ve been cooking it ever since at home. It’s so simple you don’t even need a frying pan! Of course, you can cook tarako and squid like some do, but I like the soft textures of raw seafood in my spaghetti. Here we go!

　Ingredients (for four people)

• 200 grams of spaghetti
• Two pieces of tarako (raw)
• 100 grams of sashimi squid
• 5-6 shiso leaves
• 20 grams of butter
• One tablespoon of sake
• Some salt and pepper.

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Recipe

1. Make a cut on the thin layer of the tarako skin and take the eggs out.
2. Thinly slice the squid.
3. Manually separate the eggs and put them in a bowl along with butter, sake and pepper. Add freshly cooked spaghetti to the bowl and give it a mix.
4. Add the sliced squid and give it a rough mix.
5. You can add some more salt if you want to.
6. Transfer the spaghetti to a plate and decorate it with julienned shiso.

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Tips

1. If you want to lightly cook the squid, you can add the sliced pieces when adding spaghetti to the bowl.
2. You can use mentaiko (spicy fish roe) instead of tarako.
3. The saltiness of tarako varies. You can adjust the salt quantity according to that.

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By the editorial staff

• In Japan, there are many kinds of fish roe and they are very popular. They are a little expensive though.
• Tarako is the most common fish roe product and it’s about 400 yen for 2 pieces.
• Some people like to sprinkle lemon juice on their tarako spaghetti.

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