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
½ cup finely sliced spring onions (scallions)
2 tsp sesame seeds
2 tbsp chopped coriander (cilantro), to serve (optional)
Heat a large pot of salted water over high heat. When boiling rapidly, add the pasta and cook until al dente.
In the meantime, in a wok or large frying pan over high heat, add the butter and wait until it starts to get foamy. Add the garlic and stir until just softened and fragrant (don’t let it colour). Then add the chilli crisp oil, peanut butter, soy sauce and oyster sauce. Stir and simmer for 2 minutes or until the sauce is well combined and thickened slightly. Take off the heat until the pasta is cooked.
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 pan with the sauce. Pour over the reserved 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.
- Lao Gan Ma is a popular brand of chilli crisp oil or try my homemade version here.