Still on a pasta kick after yesterday, I decided to knock up this neo-Japanese classic for lunch. I mixed cooked linguini and briefly boiled corn with mentaiko pasta sauce, mentaiko mayo, tarako furikake, and a little soy sauce. I topped it with shichimi, katsuobushi sawdust, aonori, and a little Old Bay. The combination of spicy fishy creamy (mentaiko sauce) with smoky fishy umami (katsuobushi and aonori) and sweet corn is always a winner. This was no exception.