1 T butter
1 sheet of toasted nori (seaweed)
3 shiso leaves
2 T mentaiko
Shred the nori into thin strips. (I found using kitchen shears the easiest). Chiffonade the shiso leaves by rolling them up like a cigarette and slicing them into thin strips. Bring a large stock pot to boil, heavily salt the water and cook the spaghetti according to the instructions on the box. In a small frying pan, heat the butter until its melted. Put in the mentaiko and stir to loosen. Toss the spaghetti in the mentaiko sauce and garnish with shiso and nori. Mix, and enjoy!