When it comes to pasta’s I like simplicity that highlights the quality of a few fresh ingredients. This recipe is about as simple as it gets and yet there’s something exotic about an Italian inspired Japanese dish (… or is it the other way around?) The creamy olive oil tames the spicy brininess of the cod row, while the shiso offers fresh relief from the intense essence of the sea.
If you’re not much of a seafood fan, this might be one you want to pass on, but if you love anchovies in your pasta, this should be right up your ally. You can get spicy cod roe at Japanese or Korean markets and the shiso and sushi grade squid should be available at most Japanese grocery stores. If you’re having trouble procuring the squid or the shiso, try buying some from your local sushi joint (shiso is that green leaf that often comes as a garnish for sashimi).
2 Tbs spicy cod roe (also known as karashi mentai)
1 Tbs good quality olive oil
6 oz linguine or spaghetti cooked al dente
2 oz sashimi grade raw squid sliced into “noodles”
4 green shiso leaves cut into thin ribbons
Cod roe typically comes in membranes and looks like an oblong sausage. Squeeze the cod roe out of the membrane into a bowl and add the olive oil. Stir to combine.
Cook the pasta according to the directions on the box and drain well. Add it to the cod roe mixture and toss until well combined. Add the squid and half the shiso and toss.
Serve the pasta and top with squid and reserved shiso.
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