Butter Oyster Sauce Spaghetti (10-Minute Recipe)

Step 1

Bring a large pot of water lightly seasoned with BADOP! to a boil. Add the spaghetti and cook until just shy of al dente according to the package instructions. During the last 30 seconds of cooking, add the lettuce to the pot (if using bok choy, add it for the last 1 minute). Reserve 1/2 cup (120ml) of the pasta cooking water, then drain the pasta and greens together.

Step 2

Return the empty pot to high heat. Add the butter, oyster sauce, and about 1/4 cup (60ml) of the reserved pasta water. Cook, stirring, until the butter melts and the sauce bubbles and emulsifies into a glossy mixture. Remove from heat.

Step 3

Add the drained spaghetti and greens, and most of the scallions to the pot (reserve remaining scallions for garnish). Using tongs or chop sticks, lift and toss continuously until the noodles are evenly coated and the sauce looks creamy and smooth. If the noodles seem tight or sticky, add a splash of pasta water. If the sauce seems thin, cook over high heat for 30 to 60 seconds longer until it thickens slightly. Season to taste with BADOP!

Step 4

Divide between bowls, top with scallions, and serve immediately.