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Inspiration:

Here’s a little tidbit before we get into things, I tweaked this recipe… at the last minute. Let’s just say, I was in charge of getting all of the ingredients, and I missed one of them… Originally our garlic butter pasta was going to include Worcestershire sauce, but oopsie daisy, Chris slipped up.

I was so focused on getting all of the other ingredients. It never even occurred to me that we were all out of Worcestershire. Everything ended up right as rain though! Otherwise we wouldn’t have posted this to begin with. With Mandy’s acute substitution senses we agreed that soy sauce combined with just a touch of sugar would balance things out. And almost like magic, it did exactly that!

A Quite Scrumptious Garlic Butter Pasta

Chris

This recipe is the result of poor planning on my part and quick thinking on Mandy's part. Without any Worcestershire sauce we were all but doomed. Then like lightning, she struck! Mandy pulled out the Soy Sauce with a bit of sugar and the day was saved!

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Dinner, Main Course

Cuisine Fusion

Servings 6 people

Ingredients

  

• 1 lb Long noodle pasta
• Salt for pasta water
• 2 Tbsp Butter
• 2 Tbsp Olive oil
• 5-8 Garlic cloves chopped
• 3 Tbsp Fresh chives chopped, reserve some for garnish
• 1 Tbsp Soy sauce
• 1 tsp Sugar more as needed
• 1 Tbsp Dijon mustard
• ½ Lemon juiced + zest
• 1 tsp Paprika
• ½ tsp Cayenne pepper
• ½ tsp Crushed red pepper
• 2 Tbsp Fresh parsley chopped, reserve some for garnish
• 1 tsp Ground thyme
• ½ Cup Pasta water

Instructions

 

• First things first, get a big pot o water on the stove. Crank it all the way up, this is our pasta pot.
• While that's heating up chop up your parsley, the chives, and those garlic cloves. set them all aside.
  3 Tbsp Fresh chives, 2 Tbsp Fresh parsley, 5-8 Garlic cloves
• Zest a whole lemon, then cut it in half juicing only ½ of it. Using the whole lemon would make the dish too lemony and that's not what we're doing,
  ½ Lemon
• The pot of water should be close to a rolling boil, let's season this water. Add in a good amount of salt, enough for the taste to remind you of the ocean, but not so much that all you taste the ocean.
  Salt for pasta water
• Cook pasta per directions on box. Before draining, reserve ½-1 cup of pasta water. Toss pasta with a light drop or two of oil to keep it from sticking.
  1 lb Long noodle pasta, ½ Cup Pasta water
• In a deep pan, melt your butter in the olive oil over medium heat. Add in the garlic once butter has completely melted. You'll want to keep the garlic in motion using a rubber spatula. Be sure to keep an eye on it, chopped garlic cooks quickly.
  2 Tbsp Butter, 2 Tbsp Olive oil, 5-8 Garlic cloves
• Once the garlic begins to brown, add in the chives. Cook for another minute or two keeping things in motion. Turn the heat down to medium-low. Add in the soy sauce, sugar, Dijon mustard, lemon juice & zest. Stir to combine.
  3 Tbsp Fresh chives, 1 Tbsp Soy sauce, 1 tsp Sugar, 1 Tbsp Dijon mustard, ½ Lemon
• Allow the sauce to simmer for another minute, stirring regularly. Add in the paprika, cayenne, crushed red pepper, and ground time. Stir to combine. Add parsley.
  1 tsp Paprika, ½ tsp Cayenne pepper, ½ tsp Crushed red pepper, 1 tsp Ground thyme, 2 Tbsp Fresh parsley
• Pour in the reserved pasta water into the pan and turn the stove to medium heat. Once the sauce begins to simmer add the cooked long noodle pasta. Gently toss to coat.
  ½ Cup Pasta water, 1 lb Long noodle pasta
• Once the pasta is evenly coated serve with a side of crispy garlic bread and enjoy!

Keyword Garlic Sauce, Long Noodles, Pasta

Garlic Butter Pasta Our Thoughts:

This pasta ended up being a delight in disguise. With a delicate balance between zesty lemon and savory spice it’s a dish that is sure to bring a smile to everyone’s face. Be sure to let us know what you thought and, more importantly, if you have a prized pasta dish. We love to try new things know that you do to so don’t be shy share away!