Make a slit on the mentaiko skin and gently scrape out the roe using a knife.

Boil spaghetti in a pot with 1 tbsp of salt and a drop of cooking oil for 8 minutes.

Drain the cooked spaghetti and let it cool slightly.

Slice garlic into thin pieces, chop onion into strips, and slice green chili into rounds.

Heat cooking oil in a pan over low heat and sauté garlic slices until golden brown.

Add torn red chilies to the pan and sauté briefly.

Add onions and mentaiko to the pan and stir-fry until the mentaiko is evenly mixed.

Add the cooked spaghetti and green chili to the pan and mix well.