1
Peel the two garlic cloves, remove the ends, and mince finely.
Pollock Roe Butter Spaghetti
A recipe for pollock roe butter spaghetti that maximizes the flavor of the roe using beurre noisette and peperoncino.
WesternNoodles
📝 17 steps
What You'll Need
Garlic2 cloves
Green oniona suitable amount
Pollock roe110g (1 tube)
Spaghetti noodles2 servings
Salta suitable amount
Buttera generous amount
Fresh red chili or peperoncino pastea suitable amount
Pasta watera suitable amount
Black peppera little
Instructions
2
Clean the green onion, separate the green and white parts, and chop both finely.
3
Squeeze the pollock roe out of the tube and into a bowl.
4
Add a little water to the roe and mix well to ensure there are no lumps.
5
Boil water, add salt, and add the spaghetti noodles.
6
Cook for 2/3 of the time recommended on the pasta package.
7
Add a generous amount of butter to a pan and brown it slightly to make beurre noisette.
8
Cook slowly over medium heat to develop color and a nutty aroma.
9
Once the butter begins to brown, turn off the heat and finish using the residual heat.
10
Add the minced garlic and chopped white parts of the green onion and sauté.
11
With the heat off, use the residual heat of the butter to cook the garlic and green onion.
12
Add the finely chopped fresh red chili or peperoncino paste and mix well.
13
Add a little pasta water to loosen the sauce.
14
Add the cooked spaghetti noodles to the pan and continue cooking while adding more water as needed.
15
Check the saltiness of the roe before deciding whether to add pasta water or plain water, and add a little pepper and salt if needed.
16
When the pasta is cooked and the sauce is at the desired consistency, turn off the heat completely, add the prepared pollock roe and green parts of the green onion, and mix well.
17
Plate beautifully, drizzle with sauce, and top with chopped green onion.