Equipment
Ingredients
Pasta
- 400 g spaghetti, dry
Garlic Sauce
- 60 g unsalted butter, cut into cubes
- 10 garlic, finely minced
- 30 ml oyster sauce
- 15 ml soy sauce
- 10 ml fish sauce
- 20 g parmesan cheese, finely grated on a microplane
Garnish
- 15 g scallions, thinly sliced
Nutrition (per serving)
Method
Bring a large pot of heavily salted water to a rolling boil at 100°C/212°F. Add the dry spaghetti and cook until al dente, about 8 to 10 minutes. Before draining the pasta, use a mug to scoop out and reserve at least 120ml of the cloudy, starchy pasta water.
While the pasta is boiling, place a large wok or skillet over medium-low heat and add the unsalted butter. Once the butter has melted, add the finely minced garlic. Saute gently until the garlic is extremely fragrant and slightly softened, taking care not to let it brown, about 3 minutes.
Stir the oyster sauce, soy sauce, and fish sauce directly into the aromatic garlic butter. Allow the mixture to simmer gently for 1 minute to ensure all the savory notes meld together.
Transfer the drained, hot spaghetti directly into the wok along with 60ml of the reserved hot pasta water and the finely grated Parmesan cheese. Toss vigorously and continuously with tongs until the fat, liquids, and cheese emulsify into a glossy sauce that coats every noodle. If the dish looks dry, add more pasta water a tablespoon at a time.
Remove the wok from the heat immediately. Portion the noodles into warm serving bowls, scatter the thinly sliced scallions over the top, and serve immediately.
Chef's Notes
- For the most authentic flavor profile replicating the original restaurant version, substitute Maggi Seasoning for the standard soy sauce.
- The Parmesan cheese acts as an unseen binding agent and umami booster. Grate it on a microplane so it melts instantly into the sauce without turning stringy or clumping.
- Do not let the garlic brown. The goal is to gently poach the minced garlic in the butter to slowly release its essential oils and mellow its raw, pungent bite.
- The fish sauce provides an undetectable savory depth. Even if you are normally hesitant about using fish sauce, do not omit it, as it forms the vital umami backbone of the dish.
Storage
Refrigerator: 3 days — Reheat gently in a skillet over low heat with a splash of water to restore the sauce emulsion.
