Finely slice your garlic and grate your ginger. Finely slice your spring onions.

Finely chop your parsley. Grate your parmesan.

Heat a glug of olive oil in a large frying pan over a medium heat. Fry your garlic for a couple of mins until crispy. Drain on a plate lined with kitchen towel, and set aside until later.

Bring a large pot of water to the boil, then season generously with salt. Add your bucatini and cook until al dente.

Heat a frying pan over a medium heat. Add your butter and ginger, then cook for 2 mins until fragrant.

Get your tomato purée in there and cook for 2 mins until it has darkened slightly. Pour in your soy sauce, oyster sauce and chilli flakes, then give it a good mix.

Once your bucatini is cooked, add it to the pan along with a splash of pasta water. Give the whole mixture a really good mix.

Add your spring onions, parsley and parmesan, then season to taste with salt.

Tong your pasta into bowls, then top with a little more parmesan and your crispy garlic chips. Serve and enjoy!