Garlic chilli spaghetti

Lip-smackingly savoury, kind of fusion, carb heaven. However you describe it, the perfect weeknight dinner ready in 12 mins. Feeds 2

• 250g spaghetti
• 2 tbsp olive oil
• 2 cloves garlic, cut into thin slices
• 1 heaped tsp unsalted butter
• 2 tsp chilli flakes
• 1 tbsp oyster sauce
• 2 tsp soy sauce
• 25g parmesan, finely grated
• 7 or so chives, finely chopped

1. Cook spaghetti in salted boiling water for 9 mins (retaining 50ml of the pasta water when you drain it)
2. Heat the oil in a large frying pan over a medium heat, then add the garlic
3. Cook until golden – don’t take your eyes off them, you don’t want them to turn dark brown or burn!
4. Fish the garlic out of the oil, add the butter and stir to melt
5. Add chilli flakes and sizzle them for a moment before adding the oyster sauce and soy sauce
6. Swirl to combine everything
7. Add the cooked spaghetti with the retained cooking water and turn through the sauce
8. Add parmesan and chives and mix through
9. Remove from heat and serve straight away, sprinkled with the garlic chips you made earlier. Plus perhaps an extra sprinkle of chives, some crispy chilli and toasted sesame seeds on top