Ingredients:

  • 12 oz (340g) Dried Noodles (Linguine, Lo Mein, or Egg Noodles)
  • 8 large cloves Fresh Garlic, minced
  • 6 Tbsp (85g) Unsalted Butter
  • 1 Tbsp (15 ml) Olive Oil
  • 2 Tbsp (30 ml) Low Sodium Soy Sauce
  • 1 Tbsp (15 ml) Oyster Sauce (optional)
  • 1 tsp Lightly Packed Brown Sugar
  • 1/2 tsp Freshly Ground Black Pepper
  • 2 Tbsp Fresh Parsley or Chives, chopped (for garnish)
  • Reserved Pasta Water (as needed)

Instructions:

  1. Cook noodles in salted, rolling boiling water according to package directions until perfectly al dente. Do not overcook.
  2. Just before draining, scoop out and reserve at least 1 cup (240ml) of the starchy pasta cooking water. Drain the noodles immediately.
  3. In a large skillet or sauté pan, melt the butter and oil together over medium-low heat.
  4. Add the minced garlic to the butter mixture. Sauté gently for 3–5 minutes, stirring constantly. The goal is to soften the garlic and make it fragrant, not to brown or crisp it, which causes bitterness.
  5. Once the garlic is soft and golden, increase the heat slightly to medium. Whisk in the soy sauce, oyster sauce (if using), and brown sugar until combined. Let it bubble lightly for 30 seconds.
  6. Add about 1/2 cup (120ml) of the reserved hot pasta water to the skillet. Whisk vigorously for about 1 minute until the butter and water combine into a slightly creamy, glossy sauce.
  7. Add the drained noodles directly into the skillet with the sauce. Toss quickly and continuously for 1–2 minutes, ensuring every strand is coated. Add more pasta water, a splash at a time, if the noodles appear dry.
  8. Stir in the black pepper and half of the fresh herbs. Taste and adjust seasoning. Serve immediately, garnished with the remaining fresh herbs.