Photography: Bryan Gaardner

Source: Martha Stewart Living, September 2013


  • 12 ounces spaghetti
  • 1 cup sliced shallots
  • 6 tablespoons unsalted butter
  • 1/4 cup miso (preferably awase)
  • Pepper
  • Fresh basil


  1. 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.


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