Description
These deceivingly simple, yet devastatingly delicious garlic noodles were invented back in the ’70s at a restaurant in San Francisco called Thanh Long. Usually served with roasted Dungeness crab, the recipe is a very closely guarded family secret, but after lots of investigation, and even more experimentation, I think this is very close.
Ingredients
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoons Worcestershire sauce
- 2 teaspoons fish sauce
- ¼ teaspoon sesame oil
- 1 pinch cayenne pepper
- 8 cloves garlic, minced
- 4 tablespoons unsalted butter
- ¼ cup finely grated Parmigiano-Reggiano cheese
- 1 tablespoon chopped green onion, or to taste
- 6 ounces spaghetti
- 1 pinch red pepper flakes
Instructions
- Stir soy sauce
- oyster sauce
- Worcestershire sauce
- fish sauce
- sesame oil
- and cayenne pepper together in a small bowl for the secret sauce.
- Melt butter in a skillet over medium heat. Add garlic; cook and stir just until fragrant
- about 1 minute. Quickly stir in the secret sauce and turn off the heat.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water
- stirring occasionally
- until tender yet slightly firm to the bite
- about 12 minutes.
- Transfer spaghetti into the sauce using tongs
- bringing some of the cooking water with it. Toss until well coated; stir in Parmesan cheese. Splash in more pasta water if noodles are too dry.
- Plate noodles; garnish with green onions and red pepper flakes.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 2