This Garlic Butter Spaghetti with Red Chili Oil is an elegant fusion of texture and flavors. The chewy-yet-tender (al-dente) texture and the spicy-garlic-butter flavors create a sensational combo that everyone can enjoy!
If you have followed my recipes, you know that I am a big fan of fusion food of all kinds. This time it’s an Italian-Asian recipe! I hope that you will soon give it a try!
THE GARLIC BUTTER SAUCE
I’ve used two well-matched pairs that always work well together. The Garlic and Butter mixes with the Light Soy Sauce and Oyster Sauce to provide a nice gloss and the lovely tastes of Asian staples that work magically together.
THE SPECIAL TOUCH – RED CHILI OIL
Homemade Red Chili Oil is the best combo of “heat” and oil! Once made, you will often reach for it. Red Chili Oil adds the needed special touch to this fusion spaghetti. Use a little or a lot for a warmer or hotter experience as you prefer. I make it available on my table so that guests can choose to drizzle on even more! Check out my Sichuan Dan Dan-nudler recipe for a different experience.
HOW TO MAKE THIS SPICY GARLIC SPAGHETTI
Lav den røde chiliolie
Make the Garlic Butter Sauce
Samle retten
Jeg håber du nyder at lave dette Spaghetti med hvidløgssmør og rød chiliolie recipe! It tastes so satisfying and comforting. I hope this can become one of your go-to spaghetti recipes.
FLERE OPSKRIFTER PÅ FUSIONSSPAGHETTI:
Miso svamp spaghetti i japansk stil
Broccoli-nudler med havsalt og sichuanpeber til kylling
Kinesisk-koreansk krydret hvidløgsrejespaghetti
Spaghetti med hvidløgssmør og rød chiliolie
Ingredienserne
- 250 g Spaghetti
- 70 g Usaltet Smør
- 6 store hvidløgsfed, hakket
- 1 tsk Chiliflager
- 2 Spsk. Lys sojasovs
- 2 Spsk. Østers sovs
- 3 Forårsløg, hakket
- Parmesan Cheese for garnish
Rød chili olie
- 2 kopper Vegetabilsk olie
- 4 Hvidløgsfed, knust
- 2 Forårsløg, skåret i skiver
- 4 Skiver af ingefær
- 1 Cinnamon stick
- 4 Stjerneanis
- 2 Laurbærblade
- 1 Spsk. Sichuan peberkorn
- 1/4 kop Chiliflager
- 1/4 kop Chilipulver
- 2 Spsk. Sesamfrø
- 1 tsk Salt
Instructions
Lav den røde chiliolie
- In a container or a mixing bowl (heat-proof), add the Chili Flakes, Chili Powder, Sesame Seeds and Salt. Set aside.
- Tilsæt vegetabilsk olie, hvidløg, grønne løg, ingefær, kanelstang, stjerneanis, laurbærblade og sichuanpeberkorn i en gryde ved middel varme.
- Fortsæt med at koge, indtil alle ingredienserne bliver brune. Skru ned for varmen, og hæld olien fra.
- Slowly pour the Oil into the container / mixing bowl. Use a spoon to mix well and set aside to cool down.
Make the Garlic Butter Sauce
- In a frying pan, on medium-high heat, add the Unsalted Butter. Once melted, add the Garlic. Gently stir well until fragrant. Then add the Chili Flakes. Continue to stir.
- Add in Oyster Sauce and Light Soy Sauce. Simmer and combine well for about 1 minute. Turn the heat off and set aside.
Assemble the Dish
- Boil a pot of water and cook the Spaghetti until al dente i henhold til instruktionerne på pakken.
- Reheat the Garlic Butter Sauce on medium-high heat. Add the cooked Spaghetti directly into the pan.
- Cook and stir for about 3 minutes until everything is well combined. The sauce will get thicker and looks glossy.
- Then add in some chopped Green Onions. Gently combine. Drizzle with 2-3 tsp of Red Chili Oil on top. Stir well.
- Læg spaghettien på et serveringsfad. Pynt med flere hakkede forårsløg og parmesanost. Klar til at nyde!
Notes
- If you prefer spicier or less spicy, you can adjust the amount of Red Chili Oil according to your own tastes or you can reserve some pasta water for later use!
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