With just six ingredients and a sauce that's made in the time it takes to boil spaghetti, this pasta offers surprising depth with relatively little effort. This recipe is inspired by mentaiko pasta, a Japanese dish of spaghetti stir-fried in sake-marinated cod roe. Instead of cod roe, I use dried shrimp, something I always have in my pantry, and combine it with sake and butter before reducing it to a bright sauce. Consider the color and size of the dried shrimp. They should be bright orange and preferably have been stored in the refrigerated section of the market. For the sake, I personally like junmai sake for its clarity of flavor, but you can use any kind except cooking sake, which doesn't have the complexity and depth of flavor that would benefit this dish.
How to choose dried shrimp and sake for this recipe
