Far East Spaghetti

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1 pound spaghetti

3 tablespoons extra-virgin olive oil 

2 cloves garlic, chopped 

1 fresh red Thai chile, chopped fine 

1 cup frozen, shelled edamame, thawed 

1 bunch scallions, sliced into thin rounds (about 3/4 cup) 

4 tablespoons unsalted butter, room temperature 

3/4 teaspoon kosher salt, plus more the pasta water 

20 shiso leaves, finely sliced (about 1/2 cup) 

2 teaspoons white sesame seeds, toasted 

2 tablespoons tobiko caviar (flying-fish roe)