Ingredients:-

Olive Oil – ½ Cup

5” piece baguette – 1, cut into ½” pieces

Pine Nuts – ¼ Cups

Small Leek – 1, White part only, thinly sliced

Small Red Onion – 1, thinly sliced

Spaghetti – 1 lb

Morita Tsuyu Tennen – ¼ Cup (Japanese seasoning sauce)

Fresh Lemon Juice  – 1 tbsp

Tarako (Japanese Salted Pollock Roe) – 5 oz. thin skin removed.

Method:-

  • Eat half of the oil in a 12” skillet over medium heat; cook baguette and pine nuts, stirring occasionally, until golden and slightly crisp, 4-5 minutes. Transfer to a bowl and let cool.  Using hands crush slightly, set aside.
  • Add remaining oil to skillet, heat over medium-high. Cook leek and onion until slightly caramelized, 7-9 minutes.  Meanwhile, bring a large pot of salted water to a boil.  Cook Pasta until al dente, about 10 minutes, drain and add to skillet.  Add seasoning sauce, Lemon juice and half the Roe; toss to combine.  Divide pasta between 4 bowls, top with crushed bread mixture and remaining Roe.