Far East Spaghetti

Name: 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)

11 ingredients

9 steps

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)

Directions

1

Bring a large pot of salted water to a boil.
2

Add the spaghetti and cook until al dente, stirring often, 8 to 10 minutes.
3

Drain well, reserving 2 cups of the pasta water.
4

Heat a large skillet over medium heat.
5

Add the olive oil, garlic and Thai chile, and cook until softened and fragrant, 2 minutes.
6

Add the edamame, scallions, butter and salt; cook for an additional minute, until the edamame is heated through and the scallions are soft.
7

Add the drained pasta and the shiso, sesame seeds and the reserved pasta water.
8

Simmer for about 1 minute, tossing gently, until the sauce is creamy.
9

Serve topped with a small dollop of tobiko.