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recipe card tarako spaghetti


  • 8 ounces tarako
  • 3 large cloves garlic
  • 3 scallions
  • 2 Tablespoons olive oil
  • 1 Tablespoon unsalted butter
  • 1 pound Spaghetti
  • Salt and pepper to taste


  1. Cut the tarako into ¼ inch slices. Set aside.
  2. Trim the ends off of the scallions and then cut the scallions on an angle into thin ⅛” pieces. Set aside.
  3. Thinly slice the garlic and set aside.
  4. Heat a large 12” skillet over medium heat (you can also do this in a dutch oven). Add the olive oil and the butter. Swirl the pan to coat with the oil.
  5. Add the garlic and cook for 1 minute, moving it around the pan to cook evenly. Add the tarako and let it cook for one minute undisturbed. Using chopsticks or a heat proof spatula, stir-fry the tarako gently for another minute. Turn off the heat and set the pan aside while you cook the pasta.
  6. Bring 4 quarts of water to a boil in a large pot. Add the spaghetti and cook it according to the instructions on the package for al dente pasta. 
  7. Before draining the pasta, reserve ¼ cup of cooking water.
  8. Drain the pasta and add it to the pan of tarako. Turn the heat to medium high and using a pair of tongs, toss the pasta and the tarako together. 
  9. Add 2-3 tablespoons of pasta water to the pan to loosen up the sauce and help coat the strands of pasta. Season with ground black pepper and stir to combine.
  10. Taste a strand of pasta and add a little salt if needed. (Different tarako brands have varying degrees of saltiness and can be quite salty.)
  11. Add the scallions, toss one more time and then pile the pasta onto a platter or individual serving plates. Serve immediately.