Ingredients
3 ounces dry spaghetti (90g)
2 cloves of garlic, sliced
1 1/4 cups water (300 ml)
2/3 teaspoon salt
1 tablespoon olive oil
Pinch of black pepper
1 tarako (cod roe)
3 shiso leaves, shredded
Place ingredients, except tarako and shiso leaves, in the Cook-Zen and heat on medium-high for 12 minutes with the steam hole set to "close". After heating, add tarako and mix well. Top with shiso leaves.