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Spaghetti		100-120g
Chicken stock cube		1
Tinned cod roe		70g
Olive oil		2 tbsp
Garlic		1 clove
Chilli oil		2 tsp
Soy sauce		1 tsp
Butter		10g
Dried chilli		1
Parsley		2 tbsp

Method

Prep

5min

Cook

12min

Start boiling the pasta, dissolving the chicken stock cube instead of salt in the hot water. This pasta water will be part of the delicious sauce. A fish stock cube is also OK to use.

Put the olive oil with the smashed garlic in a frying pan and fry for 1 minute on medium heat. Add the cod roe and fry for another minute.

Add the chilli oil, dried chilli, butter and soy sauce. When the butter has melted, but before the soy sauce burns, add 3 ladles of pasta water.

Crush the cod roe till it's separated and softens with the pasta water. Boil and reduce the sauce to about 20%.

Add the cooked pasta and chopped parsley and mix well and thoroughly to emulsify the water and oil - this will take a minute or so and is most important.

Your cod roe pasta dish is now ready for plating up and enjoying!

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