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China, Asia · Shanghai Scallion Oil Noodles

Scallion Oil Aglio e Olio Spaghetti with Parmesan (Chinese × Italian)

Italy's garlic-and-oil spaghetti made with slow-fried Shanghai scallion oil, a dash of soy and Parmesan, finished with a crown of crispy scallions.

ServingsServes 2
Total cooking time25 min
DifficultyEasy

Method

  1. Bring 2 L of water to the boil over high heat with the salt; it takes about . Meanwhile wash and thoroughly dry the scallions, then slice the white parts into thin rings and the green parts into 3 cm lengths. Peel the garlic and slice it thinly.

    Add in this stepSalt (for the pasta water) 2 tsp

    high heat

  2. Put the olive oil and all the scallions into a cold 26 cm frying pan wide enough to toss the pasta, then turn the heat on to medium-low heat. Fry for , stirring every minute, until the scallions are dark golden brown and crisp. Lift them out onto paper towels with a slotted spoon and keep the fragrant oil in the pan.

    Add in this stepExtra virgin olive oil 5 tbspScallions (spring onions) 70 g

    medium-low heat

  3. Add the garlic and chilli flakes to the scallion oil and cook over low heat for , until the garlic is pale golden. Take the pan off the heat as soon as it colours; burnt garlic turns bitter.

    Add in this stepGarlic cloves 4Dried chilli flakes ½ tsp

    low heat

  4. Add the spaghetti to the boiling water, stir well so it does not stick, and cook over high heat for , about 1 minute less than the packet says. Before draining, scoop out a mug of the starchy cooking water.

    Add in this stepSpaghetti 200 g

    high heat

  5. Lift the spaghetti straight into the pan with tongs, then add the soy sauce, butter and the measured pasta water. Toss over medium heat for , until the liquid turns into a silky, glossy sauce that coats the pasta. Add a splash more pasta water if it looks dry.

    Add in this stepLight soy sauce 3 tspButter 15 gPasta cooking water (saved from the pot) 150 ml

    medium heat

  6. Take the pan off the heat, add the Parmesan and half the crispy scallions and toss until creamy. Season with black pepper, twirl into warm plates and pile the rest of the crispy scallions on top. Serve at once.

    Add in this stepParmigiano Reggiano, finely grated 30 gFreshly ground black pepper to taste

Cook's tip

Keep tossing in step 5: movement plus the starch in the water is what turns oil and butter into a creamy sauce instead of a greasy one. Add the Parmesan off the heat, or it clumps. The soy sauce adds salt, so taste before adding any more.

Cooking it at camp

Works on a single burner: boil the pasta first, keep it in a little of its water, then make the scallion oil in the same pot and toss everything together. Bring the Parmesan ready-grated in a sealed container in the cooler.