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!