Miso Butter Spaghetti with Scallions

• servings: 6 servings
• total time: 30 minutes

Ingredients

6 tablespoons salted butter, cut into 1-tablespoon pieces, room temperature

1/4 cup plus 2 tablespoons white miso OR red miso

1 small garlic clove, finely grated

2 tablespoons lemon juice

4 scallions, thinly sliced, whites and greens reserved separately

Kosher salt and ground black pepper

1 pound spaghetti or linguine

Chopped toasted walnuts, to serve

Directions

In a large pot, bring 4 quarts water to a boil. Meanwhile, in a large bowl, using a silicone spatula, mash and stir the butter, miso, garlic, lemon juice, scallion whites and ¼ teaspoon pepper.

To the boiling water, add the pasta and 1 tablespoon salt; cook, stirring occasionally, until al dente. Reserve about ½ cup of the pasta water, then drain. Immediately add the pasta to the butter-miso mixture, along with ¼ cup of the reserved pasta water. Toss vigorously, adding more pasta water, 1 tablespoon at a time, if needed, until lightly sauced; there should not be any liquid pooled in the bowl. Taste and season with salt and pepper. Serve sprinkled with the scallion greens and walnuts.

Optional garnish: Finely grated Parmesan cheese OR furikake OR chili crisp