San Francisco-Style Vietnamese American Garlic Noo
Entrees - Maindishes
4 Tablespoons unsalted butter
20 medium garlic cloves, minced or smashed in a mortar and pestle
4 teaspoons oyster sauce
2 teaspoons soy sauce
2 teaspoons fish sauce
1 pound dry spaghetti
1 ounce grated Parmesan
A small handful of thinly sliced scallions (optional)
Melt the butter in a wok or saucepan over medium heat. 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).
Using tongs, transfer the cooked pasta to the garlic sauce, along
with whatever water clings to it. (Reserve the pasta water in the
skillet.) Increase the heat to high, add the cheese to the wok, and
stir with a wooden spatula or spoon and toss 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 cooking water into it and let it re-emulsify. Stir in the
scallions (if using), and serve immediately.
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