Far East Spaghetti
Ingredients
- 1 pound spaghetti ⓘ
- 3 tablespoons extra-virgin olive oil ⓘ
- 2 cloves garlic, chopped ⓘ
- 1 fresh red Thai chile, chopped fine ⓘ
- 1 cup frozen, shelled edamame, thawed
- 1 bunch scallions, sliced into thin rounds (about 3/4 cup)
- 4 tablespoons unsalted butter, room temperature
- 3/4 teaspoon kosher salt, plus more the pasta water
- 20 shiso leaves, finely sliced (about 1/2 cup) ⓘ
- 2 teaspoons white sesame seeds, toasted ⓘ
- 2 tablespoons tobiko caviar (flying-fish roe) ⓘ
Instructions
- Bring a large pot of salted water to a boil.
- Add the spaghetti and cook until al dente, stirring often, 8 to 10 minutes.
- Drain well, reserving 2 cups of the pasta water.
- Heat a large skillet over medium heat.
- Add the olive oil, garlic and Thai chile, and cook until softened and fragrant, 2 minutes.
- Add the edamame, scallions, butter and salt; cook for an additional minute, until the edamame is heated through and the scallions are soft.
- Add the drained pasta and the shiso, sesame seeds and the reserved pasta water.
- Simmer for about 1 minute, tossing gently, until the sauce is creamy.
- Serve topped with a small dollop of tobiko.
Nutrition & Diet Analysis (per serving)
559
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).