Garlic Butter Noodles

INGREDIENTS

• Caramelized shallots:
• 1 bulb garlic, finely minced
• 2 tbsp unsalted butter
• ½ tsp red pepper flakes (optional)
• 2 tsp oyster sauce
• 1 tsp light soy sauce
• 1 tsp fish sauce
• 8 oz. bucatini (or other long shape of pasta)
• ½ cup parmesan cheese, freshly grated
• 1 green onion, thinly sliced to serve (green parts only)
• Homiah Sambal Chili Crunch, to serve

METHOD

1. For the caramelized shallots, start by heating the olive oil and butter in a medium stainless steel pan or Dutch Oven over medium heat. Add the thinly sliced shallots and a generous pinch of salt. Stir to combine. Lower the heat to medium-low and cook for about 30 minutes, stirring occasionally, until deeply caramelized. Add a few splashes of water as needed if the shallots start to burn. Once caramelized, add the sherry to deglaze the pan. Scrape up any stuck bits on the bottom of the pan with a wooden spoon.
2. While the shallots are caramelizing, melt the other 2 tbsp of butter in a wok or saucepan over medium heat. Add the garlic and red pepper flakes. Cook, stirring often, for about 2 minutes until the garlic is fragrant. Add the oyster sauce, soy sauce and fish sauce. Stir to combine with the garlic and cook for another minute.
3. Bring 1½ inches of water to a boil in a 12-inch skillet or sauté pan over high heat. Add the pasta, and cook about a minute less than package instructions. Stir occasionally so the pasta doesn’t stick together.
4. Transfer the pasta directly to the garlic and sauce mixture. Increase the heat to medium-high and add the grated cheese. Stir vigorously to form a creamy sauce. Add additional pasta water as needed if the sauce is looking dry.
5. Mix in the caramelized shallots until well combined.
6. Serve right away with thinly sliced green onions and Homiah Sambal Chili Crunch.