CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668a5665   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: San Francisco-Style Vietnamese American Garlic Noodles   
    Categories: Pasta, Vegetables, Cheese   
         Yield: 4 Servings   
       
         4 tb Unsalted butter   
        20 cl Garlic; minced or smashed in   
              - mortar & pestle   
         4 ts Oyster sauce   
         2 ts Soy sauce or shoyu   
         2 ts Fish sauce   
         1 lb Dry spaghetti   
         1 oz Grated Parmesan or Pecorino   
              - Romano   
              Small handful of thin sliced   
              - scallions (opt)   
       
     Melt the butter in a wok or saucepan over medium heat.   
     Add the garlic and cook, stirring, until fragrant but   
     not browned, about 2 minutes. Add the oyster sauce, soy   
     sauce and fish sauce, and stir to combine. Remove from   
     the heat.   
        
     Meanwhile, bring 1 1/2" of water to a boil in a 12"   
     skillet or sauté pan over high heat. (Alternatively,   
     heat up just enough water to cover the spaghetti in a   
     large Dutch oven or saucepan.) Add the pasta, stir a few   
     times to make sure it’s not clumping, and cook, stirring   
     occasionally, until just shy of al dente (about 2   
     minutes short of the recommended cook time on the   
     package).   
        
     Using tongs, transfer the cooked pasta to the garlic   
     sauce, along with whatever water clings to it. (Reserve   
     the pasta water in the skillet.) Increase the heat to   
     high, add the cheese to the wok, and stir with a wooden   
     spatula or spoon and toss vigorously until the sauce is   
     creamy and emulsified, about 30 seconds. If the sauce   
     looks too watery, let it keep reducing. If it looks   
     greasy, splash some more cooking water into it and let   
     it re-?emulsify. Stir in the scallions (if using), and   
     serve immediately.   
        
     By: J. Kenji López-Alt   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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