This simple pasta combines sweet grated daikon radish and its young leaves with briny karasumi (bottarga) and comes together in a matter of minutes.
After draining the pasta, put the hot pot back on the stove and add the olive oil.
Add the grated daikon and leaves and sauté.
Add the pasta and toss to coat evenly while adding the bottarga a little bit at a time. Plate and serve with some additional grated bottarga on top of the pasta.