Spicy Garlic Butter Linguini
Thai-inspired food range. Marion's Kitchen is packed with simple and delicious Asian recipes and food ideas.
- Serves: 2 persons
- 200g (7 oz) spaghetti
- 75g unsalted butter
- 4garlic cloves, finely chopped
- 1tsp chilli flakes
- 10 ½tbsp soy sauce
- 10 ½tbsp oyster sauce
- 3tbsp finely grated parmesan cheese, plus extra to serve
- 2tbsp finely sliced spring onions (scallions)
- Garlic oil:
- 4tbsp extra virgin olive oil
- 6garlic cloves, finely sliced
Step 1STEP 1To 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 2STEP 2Heat a large pot of salted water over high heat. When boiling rapidly, add the pasta and cook until al dente.
Step 3STEP 3While 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 4STEP 4When 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.