In a pot, boil water and cook spaghetti until al dente or desired doneness. Refer to the instructions on the package.
Cut the pollack roe lobes and carefully scrape out the roe from the membrane. Set aside 2 teaspoons of roe for garnish.
In another bowl, add the rest of the roe with melted butter, olive oil, and soy sauce. Stir well to combine and set aside.
Once the spaghetti is done cooking, immediately transfer the noodles to the bowl with roe butter sauce. Add 2 tablespoons of pasta water to loosen the sauce. Using tongs, toss the pasta with the sauce until coated well.
Garnish with 1 teaspoon of roe and nori seaweek strips.
