Spicy Garlic Butter Pasta with Crispy Garlic Chips | CookOS

Spicy Garlic Butter Pasta

Name: Spicy Garlic Butter Pasta with Crispy Garlic Chips
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1 servings
Cuisine: Fusion
Ingredients: 8 oz spaghetti; salt, to taste; 3 tbsp olive oil; 8 cloves garlic, thinly sliced; 1 tbsp butter; 1 tsp red pepper flakes; 1 tbsp oyster sauce; 1 tbsp soy sauce; 1/4 cup reserved pasta water; 1 tbsp chives, chopped; 2 tbsp parmesan cheese, grated; 1/2 tsp sesame seeds; 1 tsp crispy chili oil

This Spicy Garlic Butter Pasta combines garlicky oil, salty soy and oyster sauce for a savory, heat-forward dish finished with crispy garlic chips and parmesan. It comes together in under 20 minutes with pantry staples.

🌍Fusion 🏷️Pasta 🏷️Spaghetti 🏷️Garlic butter pasta 🏷️Spicy Asian-inspired

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Total

20 min

Servings

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

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Ingredients

8 oz spaghetti
salt, to taste
3 tbsp olive oil
8 cloves garlic, thinly sliced
1 tbsp butter
1 tsp red pepper flakes
1 tbsp oyster sauce
1 tbsp soy sauce
1/4 cup reserved pasta water
1 tbsp chives, chopped
2 tbsp parmesan cheese, grated
1/2 tsp sesame seedsoptional
1 tsp crispy chili oiloptional

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Instructions

1
Bring a pot of water to a boil, salt it generously, and cook your pasta according to package directions.
2
In a separate pan over low heat, add olive oil and thinly sliced garlic.
3
Fry the garlic until crispy and golden. Remove the garlic chips from the pan and set them aside, leaving the infused oil in the pan.
4
To the garlic-infused oil, add butter, red pepper flakes, oyster sauce, and soy sauce. Stir to combine.
5
About 3 minutes before the pasta is al dente, use tongs to transfer it directly into the sauce pan. Add about 1/4 cup of the starchy pasta water.
6
Add chopped chives and grated parmesan cheese to the pasta.
7
Toss everything together, allowing the pasta to finish cooking in the sauce until it's evenly coated.
8
Serve the pasta in a bowl and garnish with sesame seeds, the reserved crispy garlic chips, and an optional drizzle of crispy chili oil.

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Tips & Notes

Pro tips

Reserve pasta water before draining: the starch helps emulsify the sauce and prevents it from being too oily.
Don't skip the crispy garlic chips—cook them separately from the sauce oil to control texture and prevent burning.
Taste and adjust soy and oyster sauce together; they're salty, so add gradually and account for parmesan at the end.
Finish with pasta water off heat to maintain the emulsion and silky coating on the noodles.

Substitutions

soy sauce → tamari or coconut aminos (for gluten-free; adjust saltiness)
oyster sauce → hoisin sauce or mushroom sauce (for vegetarian; reduces umami slightly)
red pepper flakes → Thai bird's eye chili (thinly sliced, for fresher heat)
chives → green onion or Italian parsley (for garnish and freshness)

Storage & make-ahead

Leftovers keep refrigerated in an airtight container for 2 days; reheat gently with a splash of pasta water and a drizzle of oil to restore silkiness. Crispy garlic should be stored separately and added fresh before serving.

Common Questions

Can I make this pasta ahead of time?

The pasta is best served fresh, but you can cook the noodles and sauce separately, then toss just before serving to avoid sogginess.

How do I get the garlic chips crispy without burning them?

Slice garlic thinly and evenly, then cook over medium heat in oil for 2–3 minutes, stirring frequently. Remove when pale golden; they'll crisp further as they cool.

What if I don't have oyster sauce?

Substitute with 1 tbsp hoisin sauce or an extra 1 tsp soy sauce for umami depth, though the flavor will shift slightly.

Can I scale this recipe up?

Yes. Multiply all ingredients proportionally and cook pasta in batches if needed. Increase garlic slightly (it mellows when cooked) and adjust soy/oyster sauce to taste.