Velvety Garlic Pasta
This is my take on the classic San Francisco-style garlic noodles, a legendary dish created by Helene An at Thanh Long Restaurant and it’s truly the magical combination of Italian and Asian ingredients. I’ve taken it one step further by poaching the raw garlic in butter and olive oil on the stovetop, thereby bringing out the garlic’s inherent sweetness (and this method also reduces the amount of allicin—the compound that produces that pungent intense overpowering flavor). Pureeing the softened garlic and oil starts the emulsification process for that smooth velvety sauce and of course adding that starchy pasta water finishes the job, resulting an the glossiest most unctuous sauce ever.
This is an endlessly customizable recipe—add capers or miso when poaching the garlic for more umami, add lemon zest at the end for a bright finish or toss in cherry tomatoes and basil for the most summery bite. Take it into the cooler months with sauteed broccoli rabe and sausage or add some heat with some chili crisp.
Serves 4
INGREDIENTS
2 oz (about 20 medium) garlic cloves, peeled and divided
1 anchovy fillet
8 tablespoons European style unsalted butter
3 tablespoons olive oil
1 tablespoon soy sauce
2 teaspoons fish sauce
16 oz dry pasta like spaghetti, linguine or bucatini
½ cup grated Parmesan, plus more for serving
¼ cup finely minced flat leaf parsley
Black pepper
METHOD
Leave one clove of garlic aside for later, then to a small saucepan add the rest of the garlic cloves, along with butter, anchovy fillet and olive oil. Set over very low and poach gently for 15–20 minutes, stirring occasionally, until the garlic is soft, fragrant and pale golden (but not browned!).
Transfer the poached garlic and all the butter/oil to a blender or food processor.
Add the 1 raw garlic clove along with soy sauce and fish sauce. Blend until completely smooth and creamy. Set aside.
Bring a large pot of salted water to a boil. Cook the pasta until al dente. Reserve 1 cup pasta water, then drain and return to the pot.
Add the garlic-butter purée to the pasta along with half the reserved pasta water and stir continuously. Add more pasta water along with parmesan, flat leaf parsley and a few grinds of pepper. Toss until silky and glossy. Add more pasta water as needed.
Divide among bowls and serve with more parmesan alongside.
Have you made it?
Tag @petersom on Instagram or use #theextrataste. I’d love to see your dishes! xoPeter