<![CDATA[Pages in my passport - Spicy Garlic Butter Noodles]]>

INGREDIENTS

200g (7 oz) spaghetti (half a package) You can use any type of Asia noodle you like
75g (5 Tbsp) unsalted butter
4 garlic cloves, finely chopped
1 tsp chilli flakes
2½ tbsp soy sauce
2½ tbsp oyster sauce
4 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.