Lunchbreak: Chefs Takashi Yagihashi and Tony Mantuano make mentaiko spaghetti

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1952 N. Damen
(773) 772-6170

Mentaiko Spaghetti

20 oz fresh spaghetti
10 oz Mentaiko Roe (spicy cod roe)
16 oba leaves, julienned
1/3 cup grated parmesan cheese
4 garlic cloves, thinly sliced
1/2 Tbs chili flakes
4 lemon wedges
1/3 cup extra virgin olive oil
1/3 cup dry white wine
2 oz unsalted butter
salt and pepper to taste

Bring a large pot of water to boil. Heat in a large saute pan over medium heat, olive and garlic until garlic is golden brown and very aromatic. Add the chili flakes, then white wine.  Reduce by half and set aside.  Next cook the spaghetti in the boiling water until al dente.  Add the spaghetti to the sauce pan and heat over high heat.  Add the mentaiko, oba leaves and parmesan cheese.   Use a spatula to make sure all ingredients are spread evenly.  Add butter and salt and pepper to taste.  Divide on four plates.  Serve immediately with lemon wedges.

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