Ingredients
- 4 Tbsp unsalted butter
- 20 garlic cloves, minced
- 4 tsp oyster sauce
- 2 tsp soy sauce
- 2 tsp fish sauce
- 1 lb dry spaghetti
- 1/4 cup grated parmesan cheese
- 1 bunch scallions, thinly sliced
Instructions
Melt butter in a saucepan or wok over medium heat. Add garlic and cook for 2 minutes, being careful not to brown. Add oyster sauce, fish sauce and soy sauce, stir to combine, then remove from heat.
Bring a couple of inches of salted water to a boil in a skillet or saucepan, over high heat. Add the spaghetti. Stir the pasta a few times as it cooks until it’s almost al dente (about 2 minutes less than the recommended cook time on the package).
Using tongs, transfer the cooked pasta to the garlic-umami sauce, along with whatever water clings to it (be sure to reserve the pasta water!). Bring heat to high, and add cheese. Stir and toss vigorously until the sauce is creamy and emulsified. Add reserved pasta water if it looks too greasy or dry. Stir in scallions and serve immediately.
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