San Francisco-Style Vietnamese American Garlic Noodles
By J. Kenji López-Alt · cooking.nytimes.com
20 min4 servings
Buttery garlic noodles with oyster, soy and fish sauce, finished with Parmesan and scallions.
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| prepBring 1½ inches of water to a boil in a 12-inch skillet or sauté pan over high heat (or heat enough water to cover spaghetti in a large Dutch oven or saucepan). | ||||
| 60 g unsalted butter | Melt butter, cook garlic 2 min until fragrant | Stir in oyster, soy & fish sauce | Transfer pasta to sauce, add cheese, toss 30 sec until creamy | Stir in scallions, adjust consistency, serve |
| 20 medium garlic cloves, minced or smashed | ||||
| 4 teaspoons oyster sauce | ||||
| 2 teaspoons light soy sauce or shoyu | ||||
| 2 teaspoons fish sauce | ||||
| 450 g dry spaghetti | Cook pasta until 2 min short of al dente | |||
| 30 g grated Parmesan or Pecorino Romano | ||||
| A small handful thinly sliced scallions (optional) | ||||
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