Photography: Bryan Gaardner
- 12 ounces spaghetti
- 1 cup sliced shallots
- 6 tablespoons unsalted butter
- 1/4 cup miso (preferably awase)
- Fresh basil
Cook spaghetti; reserve 1 1/2 cups pasta water. Saute shallots in butter. Add miso and water; stir to make a sauce. Toss with pasta, pepper, and basil.