One of my favorite pastas at Basta Pasta is the spaghetti with tobiko and shiso. The Japanese love mixing pastas with fish roe — mentaiko and tarako are most commonly used — and it works because the texture of the roe adds a miniature crunch and a strong flavor to the pasta. While tobiko is less commonly used it pasta, it works here because the texture of the roe as they pop in your mouth contrasts the smoothness of the butter. There’s a lot of butter and garlic in this dish, so it’s not as light as it may sound. The shiso gives the dish a fresh, crisp flavor that balances the other, more potent flavors of the dish.