Mentaiko Spaghetti

Ingredients

• 14 oz. (400 g) spaghetti
• 1 large garlic clove, halved
• 3½ oz. (100 g) mentaiko (cured Alaskan pollack; about 4 pieces)
• 2 Tbsp. extra-virgin olive oil
• 2 Tbsp. unsalted butter, softened
• 1 tsp. soy sauce
• 1 tsp. lemon juice
• 1 tsp. lemon zest
• 8 fresh shiso leaves, thinly sliced, for garnish
• ½ sheet dried nori seaweed, cut into thin strips, for garnish (keep in a resealable plastic bag until ready to use)
• Lemon wedges, to serve

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