Squid Ink Pasta with Mentaiko (Seasoned Pollock Roe)

If you don't like Mentaiko (Seasoned Pollock Roe), replace it with any seafood such as clams, shrimps, scallops, and squid!! Mentaiko (Seasoned Pollock Roe) looks beautiful with black pasta and taste amazing. You can buy frozen Mentaiko (Seasoned Pollock Roe) at an Asian grocery store. I didn't add any salt to make this pasta because Mentaiko (Seasoned Pollock Roe) is salty enough. Please check my TikTok (@kuritomo) and my Instagram (kuritomo_cooking)!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large frying pan, add butter and water, and boil. The water should be enough to cover the squid ink pasta.

Step 2

Add squid ink pasta, and cook until water absorbs the butter and water until al dente. If water isn't enough, keep adding to make al dente.

Step 3

Serve with Mentaiko (Seasoned Pollock Roe) and basil on top.

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