Mentaiko Pasta

20260503, #BreakfastDiary 1709, 12°C/drizzle I deseeded and finely chopped the red chili and cheongyang chili. Their sharp heat pairs pleasantly with the umami of the mentaiko. About 710kcal, Mentaiko Pasta.

1 serving linguine, 2 mentaiko (seasoned pollock roe), 1 red chili and 1 cheongyang chili, 2 cloves garlic, olive oil, salt, a little parmesan cheese

1. Boil the linguine in salted water. 2. Prepare the red chili and cheongyang chili, deseed, and finely chop. 3. Heat olive oil in a pan and sauté the minced garlic, then add the red chili and cheongyang chili from step 2 along with the mentaiko, and sauté over low heat. 4. Add a ladle of pasta water and the linguine, cook slowly, and once the pasta water reduces down, mantecare to finish. 5. Plate the pasta and top with chives and grated parmesan cheese.