I’m a garlic girl but even I was worried that this dish was going to be so garlicky it may be overpowering. Nope. Twenty cloves!
This recipe was adapted from the cookbook “The Wok” by J. Kenji López-Alt, based on the noodle dish originally created and served by Helene An at San Francisco’s Thanh Long restaurant, via The New York Times.
Lopez-Alt uses the genius technique of cooking the pasta in a minimal amount of liquid which expedites the cooking process. The starch-concentrated pasta water is then used in the sauce. This dish was crazy quick to prepare and was absolutely packed with flavor. We ate it with roasted asparagus on the side.
Yield: Serves 4
- 4 tablespoons unsalted butter
- 20 medium garlic cloves, minced or smashed in a mortar and pestle
- 4 teaspoons oyster sauce
- 2 teaspoons light soy sauce or shoyu
- 2 teaspoons fish sauce
- 1 pound dry spaghetti or linguine fini
- 1 ounce grated Parmesan or Pecorino Romano (heaping 1/4 cup)(I used Parmigiano-Reggiano)
- small handful of thinly sliced scallions (I used 4 scallions)
- Use a food processor to mince the garlic cloves, if desired. (I used a mini food processor.)
- Melt the butter in a wok or saucepan over medium heat. (I used a stainless all-in-one pan.)
- Add the garlic and cook, stirring, until fragrant but not browned, about 2 minutes.
- Add the oyster sauce, soy sauce and fish sauce, and stir to combine. Remove from the heat.
- Meanwhile, bring 1 1/2 inches of water to a boil in a 12-inch skillet or sauté pan over high heat. (Alternatively, heat up just enough water to cover the spaghetti in a large Dutch oven or saucepan.)
- Add the pasta, stir a few times to make sure it’s not clumping, and cook, stirring occasionally, until just shy of al dente (about 2 minutes short of the recommended cook time on the package). (I used linguine fini and cooked it for a total of 4 minutes.)
- Using tongs, transfer the cooked pasta to the garlic sauce, along with whatever water clings to it. Reserve the pasta water in the skillet; set aside.
- Increase the heat to high, add the cheese to the pasta and sauce, and stir with a wooden spatula or spoon, tossing vigorously until the sauce is creamy and emulsified, about 30 seconds. If the sauce looks too watery, let it keep reducing. If it looks greasy, splash some more pasta cooking water and let it re-emulsify.
- Stir in the scallions and serve immediately.