• NYT E-Z Dinner - 26

    From Dave Drum@1:2320/105 to All on Thu Jan 25 17:27:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: San Francisco-Style Vietnamese American Garlic Noodles
    Categories: Pasta, Vegetables, Cheese
    Yield: 4 Servings

    4 tb Unsalted butter
    20 cl Garlic; minced or smashed in
    - mortar & pestle
    4 ts Oyster sauce
    2 ts Soy sauce or shoyu
    2 ts Fish sauce
    1 lb Dry spaghetti
    1 oz Grated Parmesan or Pecorino
    - Romano
    Small handful of thin sliced
    - scallions (opt)

    Melt the butter in a wok or saucepan over medium heat.
    Add the garlic and cook, stirring, until fragrant but
    not browned, about 2 minutes. Add the oyster sauce, soy
    sauce and fish sauce, and stir to combine. Remove from
    the heat.

    Meanwhile, bring 1 1/2" of water to a boil in a 12"
    skillet or saute pan over high heat. (Alternatively,
    heat up just enough water to cover the spaghetti in a
    large Dutch oven or saucepan.) Add the pasta, stir a few
    times to make sure itrCOs not clumping, and cook, stirring
    occasionally, until just shy of al dente (about 2
    minutes short of the recommended cook time on the

    Using tongs, transfer the cooked pasta to the garlic
    sauce, along with whatever water clings to it. (Reserve
    the pasta water in the skillet.) Increase the heat to
    high, add the cheese to the wok, and stir with a wooden
    spatula or spoon and toss vigorously until the sauce is
    creamy and emulsified, about 30 seconds. If the sauce
    looks too watery, let it keep reducing. If it looks
    greasy, splash some more cooking water into it and let
    it re-?emulsify. Stir in the scallions (if using), and
    serve immediately.

    By: J. Kenji L||pez-Alt

    Yield: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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