Sit frozen mentaiko in a room temperature for 15 minutes
(since mentaiko has to be fresh, it is usually stored in the fridge and served on the table after defrost it for 15-30 mins)
Make a clam broth (more details above)
In another pot, boil dried pasta
In a meantime, cut chives into 4cm, mince garlic & jalapeno, and chop scallions into small pieces
Toast minced garlic first and then mentaiko into the pan and stir well for 2-3 minutes
Put chives then clams stir for a few seconds
Pour 4T of clam broth and stir for 2-3 minutes
Pour white wine and bring it to simmer until the alcohol is gone
Put a little bit of jalapeno and black pepper for seasoning (I did not put any salt since mentaiko is pretty salty)
Garnish with parmigiano reggiano and scallions
Notes
If you don't have clams, you can substitute with mussels or shrimps. If not clam broth, using water is fine but you might need more seasoning (salt and pepper) to bring the flavors.
Recipe by MADE IN JOO at https://www.madeinjoo.com/mentaiko_pasta/