Ingredients
- 1/2 box Flour + Water Foods Organic Spaghetti
- 3 ounces Butter
- 10-12 cloves Garlic, chopped
- 1 bunch Scallions, sliced and bottoms separated from the green tops
- 2 Tbsp. Shirodashi (or substitute soy sauce)
- 1 tsp. Fish sauce
- 1 Tbsp. Worcestershire sauce
- 2 Tbsp. Oyster sauce
- 2 oz. Parmigiano Reggiano, freshly grated
- Juice of ½ a lemon
- 2 Tbsp. Black sesame seeds, toasted
Method
To cook the pasta, bring 4 quarts of water to a boil in a 6 quart stock pot. Add two tablespoons of kosher salt to the water and make sure it remains at a constant boil over high heat. Drop the spaghetti into the salted water and stir to prevent the pasta from sticking to the bottom. Stir the pot often to ensure the individual noodles are constantly moving and cook evenly.
Meanwhile, start the pan sauce. Over medium high heat, heat butter in a 12” saute pan until fully melted. Add the chopped garlic and sliced scallion bottoms. Cook until softened and fragrant, but not caramelized (about 1 minute). Add in the shirodashi, fish sauce, Worcestershire and oyster sauce and bring to a simmer. Remove from the heat and wait for the spaghetti to cook.
One minute before the estimated cook time (8-9 minutes) begin checking for doneness. Once the pasta is just barely undercooked, reserve a quarter cup of the pasta water and strain directly into the pan sauce. Return the pan to medium high heat and add the reserved pasta water. Continue to cook until the pan sauce is just barely starting to cling to the noodles (the sauce will continue to thicken during the next step). Remove from the heat and vigorously stir in the grated parmigiano cheese and lemon juice.
Transfer to a serving platter and garnish with the sliced scallion tops and toasted black sesame seeds.
