Spicy Garlicky Soy Sauce Bucatini
Cook your pasta in heavily salted boiling water for 10 mins until it's al dente.
Meanwhile, thinly slice your garlic and cook it in a large amount of oil on the lowest heat possible.
Cook your garlic slices for 4-5 mins until they're really soft.
Finely chop the ginger, spring onions and coriander.
Add the ginger, spring onions, and crispy chilli oil to your pan and continue cooking on a low heat until the pasta is ready. This should take about 5 mins.
Add 150ml of pasta water and season with soy sauce and salt.
Put the spaghetti into your pan of aromatics using a pair of tongs. By not fully draining your bucatini, you'll ensure that it keeps it keeps its glossy texture.
Turn up the heat to medium and give it a good stir so that the pasta absorbs most of the water. If it looks too dry, add small amounts of water until the pasta is well coated and shiny.
Stir in the coriander and mix well.
Serve up on bowls, using tongs to twirl the pasta into nests. Grate on lots of parmesan and enjoy.