Cut the pea shoots in half and slice the onion thinly.

Make a slit in the pollock roe and extract the contents, reserving a small portion for garnish.

Heat olive oil in a deep frying pan and sauté the onion over medium heat until softened.

Add water and milk, bring to a boil, then reduce to low heat. Break the spaghetti in half and add to the pan. Stir occasionally and cook for 1 minute longer than the package instructions.