- ½ lb linguine or thin spaghetti
- 6 tbsps of butter
- 1 cup chopped shallots
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper.
- 2 tbsp minced garlic
- 2 tbsp minced ginger
- 2 tbsp rice wine or apple cider vinegar
- 1/2 tsp red chile flakes, or to taste
- 1 tbsp toasted sesame oil
- 1 tbsp miso paste
- ½ cup torn basil leaves
- 1 tbsp Gunpowder, plus more for garnish
Ingredients
Methods
- Cook the pasta per package directions, till just al dente.
- While the pasta water boils, on medium heat, melt 3 tbsp of butter in a sauté pan.
- Once the butter is just melted and foamy, toss in the shallots, ½ teaspoon of salt and ½ teaspoon ground black pepper. Stir and sauté until glossy, about 2-5 minutes.
- Add the garlic and ginger, stir for 1 minute.
- Add the vinegar and stir for another minute.
- Add the miso paste and about ¾ cup of pasta water, and stir well. to dissolve the paste into the sauce.
- Add red pepper flakes, and continue to reduce the sauce by about half, 5-8 minutes.
- Add the remaining 2 tbsps of butter and 1 tbsp toasted sesame oil. This will make the sauce glossy and help it cling to the noodles.
- Reserving an extra ½ cup of pasta water just in case, drain the al dente pasta and add to the skillet.
- Toss the pasta into the sauce with tongs until coated evenly. If the pasta looks dry, add a small splash or two of pasta water to loosen the sauce. NOTE: You want the pasta barely al dente because it will continue to cook in the pan.
- After the pasta is combined with the sauce, stir in the torn basil leaves and 1 tbsp Gunpowder. Toss to combine.
- Serve immediately, garnishing each plate with a dusting of Gunpowder and a few torn basil leaves.
