Steps

1. Bring 1.5L of water to a boil in a pan and add 2 tsp salt. [Key Tip!] Because tarako is salty, use less salt when boiling the pasta.
   🕒 00:55
2. Add 160g spaghetti to the boiling water and cook for 1 minute less than the package instructions.
   🕒 01:14
3. In a separate pan, add 2-3 tbsp olive oil and 1 minced clove of garlic, and slowly sauté over low heat to release the aroma.
   🕒 01:31
4. Cut 1 green onion stalk in half lengthwise and slice thinly.
   🕒 02:35
5. Cut 80g tarako into chunks. [Key Tip!] This method allows you to cook with the skin on, saving the effort of scraping it off.
   🕒 02:52
6. When the garlic starts to color, add the thinly sliced green onion and sauté until softened. [Key Tip!] Adding green onions prevents the garlic from burning while drawing out its sweet aroma.
   🕒 03:14
7. Once the green onions are softened and fragrant, add about 2 ladles of pasta cooking water (approx. 100ml) to the pan.
   🕒 03:54
8. Add the chunked tarako to the pan with the cooking water and mash while mixing to create the green onion and tarako sauce.
   🕒 04:07
9. Simmer the green onion and tarako sauce, allowing some of the liquid to evaporate.
   🕒 04:44
10. Drain the cooked spaghetti and add it to the pan with the green onion and tarako sauce.
    🕒 05:03
11. Turn off the heat and quickly toss the spaghetti with the green onion and tarako sauce using a rubber spatula.
    🕒 05:23
12. Finish by adding 20g butter and adjusting the flavor with a little soy sauce.
    🕒 05:31
13. Serve on plates and garnish with shredded seaweed and chopped green onion as desired to complete the dish.
    🕒 06:04