This Garlic Butter Spaghetti with Red Chili Oil is a fusion delight! It tastes super delicious with garlicky, buttery, and spicy flavors combined with a wonderful texture.
In a container or a mixing bowl (heat-proof), add the Chili Flakes, Chili Powder, Sesame Seeds and Salt. Set aside.
In a sauce pan on medium heat, add the Vegetable Oil, Garlic, Green Onions, Ginger, Cinnamon Stick, Star Anises, Bay Leaves, and Sichuan Peppercorns.
Continue to cook until all the ingredients turn brown. Turn the heat down and drain the Oil.
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 according to the package instruction.
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.
Place the Spaghetti on a serving plate. Garnish with more chopped Green Onions and Parmesan Cheese. Ready to enjoy!
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!