Every time I crave pasta but has no meat ingredients in my fridge, this is what I cooked! I have been cooking this spicy garlic butter fettuccine with multiple variations. Sometimes I added cheese and sometimes I added miso paste.
This recipe considers to be the ‘pantry pasta’, so you can use whatever suitable ingredients you have to make this recipe! I hope you have garlic and chilli flakes in your pantry!
For this menu, choose the right pasta that will hold the garlic butter sauce. Most people would recommend spaghetti or linguine. But fettuccine works fine too! And, because I only have fettuccine prior to cook this recipe!
Although this is a pasta recipe, I hesitated to categorised it as Italian because of the heavily modified with Asian flavours. Especially with the oyster sauce and sambal/chilli sauce that I added here. I hope I don’t offend any of my Italian friends!
After creating this recipe, I also found several similar kinds of pasta made by a professional chef and Youtube’s chef! Here is the link to one of my favourite versions with extra cheese made by Marion Grasby. She was a contestant in Masterchef Australia back in the day. We have similar ingredients but hers looks so glossy! I wonder if it’s because of the soy sauce that I didn’t use? or maybe linguine holds sauce better? I need to learn more! Marion is the goddess for Thai food! She has been a big influence for me in cooking Thai food!
Let’s cook Spicy Garlic Butter Fettuccine!
Spicy Garlic Butter Fettuccine
Equipment
- Saucepan
- Frying Pan
Ingredients
- 200 grams Fettuccine Or any kind of pasta
- 8 cloves Garlic 4 sliced & 4 chopped
- 2 tbsp Unsalted Butter room temp
- 1 tsp Chilli Flakes
- 1 tsp Mushroom Stock
- 2 pcs Spring Onion finely chopped
- 2 tbsp Oyster Sauce
- 1 tsp Salt & Pepper to taste
- 1 tsp Garlic Powder optional
- 2 tbsp Olive Oil for garlic oil
- 1 tbsp Sambal/Chilli sauce optional for extra heat
Instructions
- Let's prepare crispy garlic chips and oil first, place the olive oil and the finely sliced garlic in a small saucepan over medium heat
- Cook until the garlic is just starting to turn golden at the edges
- Place it into another bowl (heat-proof) and set aside for later (the crispy garlic will continue cooking and turn evenly golden in the bowl)
- Then, we start with the pasta. Heat a large pot of salted water over high heat. When boiling rapidly, add the pasta and cook until al dente
- While the pasta is cooking, let's make the sauce. Add the butter, chopped garlic, and chilli flakes into a large frying pan over medium-high heat. Stir well, then add oyster sauce
- Simmer for a minute and then take off the heat until the pasta is cooked
- When the pasta is al dente, reserve a cup of pasta cooking liquid in case you need it later
- Place the sauce back on the heat and add the pasta straight into the pan
- Cook until the liquid has been absorbed by the pasta and everything is looking super glossy and thick
- Add mushroom stock and garlic powder then add a little pasta cooking water here if necessary (optional to add sambal/chilli sauce for extra heat)
- For garnish, top with a drizzle of garlic oil and crispy garlic chips.
- Add additional spring onion and chilli flakes too
Everyone has their own version of pantry pasta. My other go-to pasta is Aglio e Olio! It’s one of the pasta I could make my mum eat it because seh doesn’t enjoy creamy pasta like I do. Let me know what’s your go-to pantry pasta recipe down in the comment!
