For 10 servings
1 kg dried pasta, Mafaldine
500 ml Debic Culinaire Original
100 ml lemon juice
100 g salt
300 g cod roe
30 g salt
2 g chili powder
30 ml soy sauce
2 nori sheets
200 g leeks
Cook the pasta in 10 liter water with the salt al dente.
Drain and mix with the Debic Culinaire Original and lemon juice and reduce until the sauce sticks to the pasta.
Salt the cod roe for 1 hour.
Drain and mix with the chili powder and soy sauce and leave to infuse for minimal of one hour in the refrigerator.
Slice the nori sheets and leeks in thin Julienne.
Add the cod roe to the hot pasta and serve immediately.
Garnish with the nori and leeks.