Recipes: Viewing Pasta Articles

1. Melt 2/3 of the butter in a large skillet and add in garlic. Season with salt. Cook until garlic starts to soften but hasn’t taken on colour.
2. Meanwhile, cook pasta/noodles until slightly before al dente. Reserve 1 cup of the cooking water.
3. Add gochujang, honey and vinegar to the garlic in the skillet. Stir through and bring to a simmer over med-high heat. Keep stirring the mix and continue to reduce the sauce until thickens (test by using your finger to draw a line through the sauce over the back of a spoon. The sauce is ready when the line drawn will hold and not fill back in).
4. Add the noodles, along with some of the reserved cooking water to loosen. Toss through to coat, adding more water if necessary.
5. Add remaining butter and toss through. Garnish with spring onions.

Serve and enjoy immediately.