Ingredients
Scale
- 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
Instructions
- Cut the tarako into ¼ inch slices. Set aside.
- Trim the ends off of the scallions and then cut the scallions on an angle into thin ⅛” pieces. Set aside.
- Thinly slice the garlic and set aside.
- 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.
- 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.
- 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.
- Before draining the pasta, reserve ¼ cup of cooking water.
- 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.
- 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.
- 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.)
- Add the scallions, toss one more time and then pile the pasta onto a platter or individual serving plates. Serve immediately.