Pollock Roe Oil Pasta

Finely chop half a green onion and set aside.

Slice 4-6 cloves of whole garlic and set aside.

Finely chop 2 Cheongyang chili peppers and set aside.

Wash the seasoning off the 2 pieces of salted Pollock roe, then use the back of a knife to scrape the roe out of the membrane.

Add water to a pot, bring to a boil, then add the spaghetti noodles and a pinch of salt and cook for about 8 minutes.

Grease a heated pan generously with olive oil and sauté the prepared sliced garlic and minced garlic.

Once the oil is infused with garlic flavor, add the chopped green onion and Cheongyang chili pepper and sauté together.

Once the aromatics are cooked, add two-thirds of the prepared Pollock roe and the Cheongyang chili pepper and sauté.

Add the cooked spaghetti noodles to the sauce pan.

Add one ladle of pasta water.

Add a little more olive oil for gloss and smoothness, and stir-fry well so the noodles and sauce are well combined.

Plate the noodles first and top with the remaining Pollock roe.