Butter Chili Crisp Garlic Pasta

This dish is a cross between the spicy garlic chili oil noodles and Thai peanut noodles.

Prep Time 5

Cook Time 8

Total Time 13

Course Main Course

Servings 2

5 garlic cloves, finely chopped
5 tbsp unsalted butter
2 tbsp soy sauce
1 & 1/2 tbsp oyster sauce
4 spring onions, finely sliced about 3/4 cup
2 tbsp tahini ( add more to your liking) peanut butter or almond butter works too
salt, to taste
2 &1/2 tbsp spicy chili crisp plus more for serving
2 tbsp cilantro, chopped plus more for serving
9 ounces spaghetti
1/2 cup reserved pasta water add more if needed
a squeeze of lime juice optional

Cook the pasta in salted boiling water until al dente
In a pan over medium heat, melt the butter. Then add the garlic and stir until softened and fragrant.
Now add the chilli crisp oil, soy sauce, oyster sauce and tahini. Stir and allow the sauce to cook for about 1 minute or until it has thickened slightly.
Add the al dente pasta, pasta water, spring onions and chopped cilantro. Mix everything until combined.
Taste and add additional seasoning to your liking.
Top the pasta with additional chili crisp oil and cilantro. Enjoy!