Yippeee! The weekend is here so hopefully I get some cooking done like last weekend! Nowadays I tend to go for recipes which states the least ingredients and steps - must be my lazy streak kicking in. When I got my spanking new Appetite magazine last week, I was happy to see this recipe which uses two of my favourite items - ikura and salmon. Moreover the timing was also perfect since it was the Hokkaido Fair at Isetan which meant a ready supply of fresh ikura.
An extremely simple recipe, all you need to do is chop the garlic and cook it in olive oil. I used an extra virgin olive oil which is what we have at home. Don't brown the garlic but leave it over slow heat to infuse the oil. Once your pasta is ready (al dente please, with a bit of bite versus soft soggy strands), just toss it with the olive oil. I usually cook my pasta in a huge pot of boiling water which has been salted to enhance the flavour of the pasta. Add the ikura and the smoked salmon pieces (which we had cut too small hence they're not very noticeable) and toss. I added a bit of pasta water (water from boiling the pasta) which helps the oil stick to the pasta. Don't add too much or else you get a gloopy mess, just add a bit, toss and see the progress. Enjoy with lots of gusto and season with salt and pepper to your taste.
We both loved the simple taste and how fast it was to prepare. Definitely a keeper but pricey due to the amount of ikura we used. The amounts I have is a bit much but since we weren't going to cook that weekend, we decided to just dump all the ikura in.