INGREDIENTS

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7 oz spaghetti

2/3 cup or 75g unsalted butter

4 garlic cloves, finely chopped

1 tsp chili flakes

2 1/2 tbsp soy sauce

2 1/2 tbsp oyster sauce

2 tbsp finely sliced spring onions

1 lbs clams (clean well)

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Garlic Oil:

4 tbsp extra virgin olive oil

6 garlic cloves, finely slices

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INSTRUCTIONS

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STEP 1: Place the the oil and the garlic in a small saucepan over medium heat. Once the garlic is sizzling, cook for 2-3 mins or until the garlic is just starting to turn golden at the edges. Transfer to a heat-proof bowl and set aside (the garlic will continue cooking and turn golden brown in the bowl).

 

STEP 2: Heat a large pot of salted water over high heat. When boiling rapidly, add the pasta and cook until al dente.

 

STEP 3: While the pasta is cooking, add the butter, garlic and chili 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 color), then add the soy sauce and oyster sauce stir until well mixed then add clams. Cover and simmer for a minute then take off the heat until the pasta is cooked.

 

STEP 4: 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 (add a little pasta cooking water here if necessary). Top with a drizzle of garlic oil and some garlic chips. Sprinkle with spring onion and add cheese (optional).

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ENJOY!!!