Ingredients:

  • 1 lb (450g) dried spaghetti or linguine
  • 4 quarts (4 liters) water
  • 2 tablespoons (30ml) salt
  • 6 tablespoons (90ml) unsalted butter
  • 8 cloves garlic, minced (about 2 tablespoons)
  • 1/4 cup (60ml) soy sauce (low sodium preferred)
  • 2 tablespoons (30ml) oyster sauce
  • 1 tablespoon (15ml) brown sugar
  • 1 teaspoon (5ml) sesame oil
  • 1/4 teaspoon (1.25ml) red pepper flakes (optional, for heat)
  • 2 tablespoons (30ml) finely chopped fresh chives or green onions, for garnish

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
  2. While the pasta is cooking, melt the butter in a large skillet or wok over medium heat. Add the minced garlic and sauté until fragrant and lightly golden, about 1-2 minutes. Be careful not to burn the garlic!
  3. Stir in the soy sauce, oyster sauce, brown sugar, sesame oil, and red pepper flakes (if using). Cook for 1 minute, stirring constantly, until the sugar is dissolved and the sauce is slightly thickened.
  4. Add the drained noodles to the skillet with the sauce. Toss to coat evenly, adding reserved pasta water a tablespoon at a time if needed to create a glossy sauce.
  5. Garnish with fresh chives or green onions. Serve immediately.