1Rinse and dry the shiso leaves.
2Place the leaves one on top of the other. Roll them up and slice finely. Set aside.
3Bring 2 litres of water to boil in a saucepan. Add 2 teaspoon of salt.
4Let water reach boiling point again and add pasta. Boil according to packet instructions. It is usually around 4 to 5 mins. Turn off fire.
5Pour pasta out into a colander to drain off water. Place pasta back into pot.
6In a bowl, mix thickened cream with grated Parmigiano-Reggiano cheese.
7Add this to the pasta and stir through.
8Add in three-quarters of the mentaiko and toss through. Sprinkle on the pinch of sea salt and toss briefly.
9Transfer the pasta onto a plate. Place the remaining mentaiko on top. Garnish with finely sliced shiso, nori strips and Parmigiano-Reggiano shavings.