Spicy Garlic Butter Linguini

Serves: 2

Ingredients
200g (7 oz) spaghetti
75g unsalted butter
4 garlic cloves, finely chopped

1 tsp chilli flakes

2½ tbsp soy sauce

2½ tbsp oyster sauce

3 tbsp finely grated parmesan cheese, plus extra to serve

2 tbsp finely sliced spring onions (scallions)

Garlic oil:
4 tbsp extra virgin olive oil

6 garlic cloves, finely sliced

Instructions
STEP 1
To make the garlic oil, place the oil and the garlic in a small saucepan over medium heat. Once the
garlic is sizzling, cook for 2-3 minutes or until the garlic is just starting to turn golden at the edges.
Transfer to a heat-proof bowl and set aside for later (the garlic will continue cooking and turn
evenly golden in the bowl).
 
STEP 2
Heat a large pot of salted water over high heat. When boiling rapidly, add the pasta and cook until
al dente.
 

STEP 3
While the pasta is cooking, add the butter, garlic and chilli flakes into a large frying pan over
medium-high heat. Cook stirring until the butter is just melted (you want the garlic to soften but
not colour), then add the soy sauce and oyster sauce. Simmer for a minute and then take off the
heat until the pasta is cooked.
 

STEP 4
When the pasta is al dente, reserve a cup of pasta cooking liquid in case you need it later. Place the
butter sauce back on the heat and add the pasta straight into the pan. Cook, stirring, for 3-4
minutes or until the liquid has been absorbed by the pasta and everything is looking super glossy
and thick. Toss through the parmesan cheese (add a little pasta cooking water here if necessary).
Divide among serving plates. Top with a drizzle of garlic oil and some garlic chips. Sprinkle with
spring onion and add extra cheese.