Chilli Crisp Garlic Butter Spaghetti | Marion's Kitchen (2024)

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Chilli Crisp Garlic Butter Spaghetti

Ingredients

Steps

• 

  Heat a large pot of salted water over high heat. When boiling rapidly, add the pasta and cook until al dente.

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  In the meantime, in a wok or large frying pan over high heat, add the butter and wait until it starts toget foamy. Add the garlic and stiruntil just softened and fragrant (don’t let it colour). Then add thechillicrisp oil, peanut butter, soy sauce and oyster sauce. Stir and simmer for 2 minutes or untilthe sauce iswell combined and thickened slightly. Take off the heat until the pasta is cooked.

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  When the pasta is al dente, reserve ¼ cup of the pasta cooking liquid. Place the spicy butter sauce back on a high heat and add the pasta straight into the panwith the sauce. Pour overthereserved pasta water. Use tongs to stir and toss the pasta in the sauce for 2-3 minutes or until the sauce is thick and glossy. Add the spring onion and sesame seeds and toss until well combined. Divide among serving plates. Sprinkle with coriander,if using,and drizzle with extra chilli crisp oil.

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  Notes:

  -Lao Gan Ma is a popular brand of chilli crisp oil or try my homemade versionhere.

15-minute mealsDinnerLunchMeat-freeNoodlesPasta

200g (7 oz) spaghetti

100g (3.5 oz) unsalted butter

4 garlic cloves, finely chopped

3 tbsp chilli crisp oil*, plus extra to serve

1½ tbsp salted crunchy peanut butter

2 tbsp soy sauce

2 tbsp oyster sauce

½cup finely sliced spring onions(scallions)

2 tsp sesame seeds

2 tbsp chopped coriander (cilantro), to serve (optional)