Mentaiko Pasta

Bring a large pot of water to boil. Once boiling, add some salt and cook the spaghetti about 10-15 minutes.

In a large bowl, combine the milk, cream, melted butter, soy sauce and black pepper. Stir to combine.

Cut the mentaiko sac in half and squeeze out the roe from the sac with hands or knife into the bowl.

Mix well and discard the membrane.

When the spaghetti is done, drain and transfer to the large bowl with the sauce.

Toss to combine until the butter is melted and the sauce is evenly distributed. Taste and adjust with black pepper and salt if desired.

Serve immediately, garnished with shredded seaweed (optional).