Spicy Garlicky Soy Sauce Bucatini

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Step 1.

Cook your pasta in heavily salted boiling water for 10 mins until it's al dente.

Step 2.

Meanwhile, thinly slice your garlic and cook it in a large amount of oil on the lowest heat possible.

Step 3.

Cook your garlic slices for 4-5 mins until they're really soft.

Step 4.

Finely chop the ginger, spring onions and coriander.

Step 5.

Add the ginger, spring onions, and crispy chilli oil to your pan and continue cooking on a low heat until the pasta is ready. This should take about 5 mins.

Step 6.

Add 150ml of pasta water and season with soy sauce and salt.

Step 7.

Put the spaghetti into your pan of aromatics using a pair of tongs. By not fully draining your bucatini, you'll ensure that it keeps it keeps its glossy texture.

Step 8.

Turn up the heat to medium and give it a good stir so that the pasta absorbs most of the water. If it looks too dry, add small amounts of water until the pasta is well coated and shiny.

Step 9.

Stir in the coriander and mix well.

Step 10.

Serve up on bowls, using tongs to twirl the pasta into nests. Grate on lots of parmesan and enjoy.

I used a mix of Lao Gan Ma Chili Crisp (which is less spicy but more flavourful) and Lee Kum Kee Chiu Chow Chilli Oil (which is much more spicy)

400g Bucatini
8 Cloves Garlic
3 Spring Onions
4cm Knob Of Ginger
1 Tbsp Crispy Chilli Oil
3 Tbsp Soy Sauce
A Small Handful Coriander
25g Parmesan
Olive Oil