I watched a video of Marion making this and immediately knew it was something I wanted to try. It looked so easy to make, with so few ingredients, yet it's supposed to be a flavour explosion. I'm so glad I did, it is delicious.
She calls it emergency pasta-an emergency being when you need to make dinner, you don't want to go to the shop, you have to cook with what is in your pantry.
This recipe I have made three times to get it how my family loves it. So I have nicknamed it 'The Three Bears' pasta. First time I made it, the flavour was too intense, it had potential, we liked it, but it had too much flavour. The second time I added too much pasta to fix the too intense problem and now it did not have enough flavour. The third time it was just right. You can see the colour difference in the photos, it really does represent the amount of flavour.
She calls it emergency pasta-an emergency being when you need to make dinner, you don't want to go to the shop, you have to cook with what is in your pantry.
This recipe I have made three times to get it how my family loves it. So I have nicknamed it 'The Three Bears' pasta. First time I made it, the flavour was too intense, it had potential, we liked it, but it had too much flavour. The second time I added too much pasta to fix the too intense problem and now it did not have enough flavour. The third time it was just right. You can see the colour difference in the photos, it really does represent the amount of flavour.
 First attempt: too intense |  Second attempt: Not enough flavour | Third attempt: just right |
Now if your on a diet, this is not for you. My son calls this the fat, salt and carb pasta. But it's sometimes food, and sometimes it's okay. We laugh that the spring onions make it healthy.
You can substitute spaghetti for linguine.
Usually my emergency dinner is Spaghetti Puttanesca, now I have a new one to spice things up a bit.
You can substitute spaghetti for linguine.
Usually my emergency dinner is Spaghetti Puttanesca, now I have a new one to spice things up a bit.
Recipe
Recipe adapted from www.marionskitchen.com/
Serves 3-4
375g linguine
75g unsalted butter
4 garlic cloves, finely chopped
1 teaspoon chilli flakes
2½ tablespoons soy sauce
2½ tablespoons oyster sauce
3 tablespoons finely grated parmesan cheese
2 tablespoons finely sliced spring onions
Garlic oil:
4 tablespoons extra virgin olive oil
6 garlic cloves, finely sliced
To make the garlic oil, place the oil and the garlic in a small saucepan over medium heat. Once the garlic is sizzling, cook for 2-3 minutes or until the garlic is just starting to turn golden at the edges. Transfer to a heat-proof bowl and set aside for later (the garlic will continue cooking and turn evenly golden in the bowl).
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, add the butter, garlic and chilli flakes into a large frying pan over medium-high heat. Cook stirring until the butter is just melted (you want the garlic to soften but not colour), then add the soy sauce and 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 butter sauce back on the heat and add the pasta straight into the pan. Cook, stirring, for 3-4 minutes or until the liquid has been absorbed by the pasta and everything is looking super glossy and thick. Toss through the parmesan cheese (add a little pasta cooking water here if necessary).
Divide among serving plates. Top with a drizzle of garlic oil and some garlic chips. Sprinkle with spring onion.
Serves 3-4
375g linguine
75g unsalted butter
4 garlic cloves, finely chopped
1 teaspoon chilli flakes
2½ tablespoons soy sauce
2½ tablespoons oyster sauce
3 tablespoons finely grated parmesan cheese
2 tablespoons finely sliced spring onions
Garlic oil:
4 tablespoons extra virgin olive oil
6 garlic cloves, finely sliced
To make the garlic oil, place the oil and the garlic in a small saucepan over medium heat. Once the garlic is sizzling, cook for 2-3 minutes or until the garlic is just starting to turn golden at the edges. Transfer to a heat-proof bowl and set aside for later (the garlic will continue cooking and turn evenly golden in the bowl).
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, add the butter, garlic and chilli flakes into a large frying pan over medium-high heat. Cook stirring until the butter is just melted (you want the garlic to soften but not colour), then add the soy sauce and 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 butter sauce back on the heat and add the pasta straight into the pan. Cook, stirring, for 3-4 minutes or until the liquid has been absorbed by the pasta and everything is looking super glossy and thick. Toss through the parmesan cheese (add a little pasta cooking water here if necessary).
Divide among serving plates. Top with a drizzle of garlic oil and some garlic chips. Sprinkle with spring onion.
Enjoy!
To save the recipe to your favourites go to www.whatscookingella.com/spicy-garlic-butter-linguine.html
Pin it: www.pinterest.com.au/pin/399413060714255119/
Pin it: www.pinterest.com.au/pin/399413060714255119/
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