San Francisco garlic noodles with spaghetti, finished with scallion and tarako
J. Kenji López-Alt · ♥ 72.7K likes · 3.2M views · 16 min video
Read about ribbons and strands in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 15 ml oyster sauce
- 30 g Pecorino Romano
- ½ lb spaghetti
- 12 cloves garlic
- salt
- 1½ tbsp butter
Pound about a dozen garlic cloves with a little coarse salt to a paste in a mortar and pestle, or chop by hand.
How much garlic and pasta
Melt about one and a half tablespoons of butter per quarter pound of pasta in the wok over medium-low heat, then add the garlic.
Butter in a carbon steel wok
Cook the garlic gently so it gives up its aroma without burning; take it off as soon as it turns even slightly brown.
Gentle garlic and the umami sauces
- 2 tsp light soy sauce
- 2 tsp fish sauce
Add about two teaspoons each of light soy sauce and fish sauce, and oyster sauce.
Cook the spaghetti in unsalted water in a skillet until just shy of al dente, slightly chalky in the centre.
- pasta water
Add the pasta to the garlic sauce with whatever liquid comes with it, then the grated Pecorino Romano; stir hard until the sauce turns creamy.
- scallion
- tarako (Japanese salted cod roe)
Add thinly sliced scallions, reserving some for garnish, and toss off the heat; loosen with a splash more pasta water so it is slightly looser in the pan than wanted on the plate.