Seafood Garlic Noodles with Pac Choi

Seafood Garlic Noodles

-2 tablespoons soy sauce
-1 tablespoon oyster sauce
-2 teaspoons fish sauce
-¼ teaspoon sesame oil

-4 tablespoons unsalted butter
-8 cloves garlic, minced
-6 ounces spaghetti from Pozza's Pasta
-Baby Pac Choi from Happy Horseshoe Farm
-¼ cup finely grated Parmigiano-Reggiano cheese
-1 tablespoon chopped green onion, or to taste
-1 pinch red pepper flakes (optional)

-3 oz. cooked salmon
-1 tin of Lightly Smoked Mussels in Extra Virgin Olive Oil (I used Trader Joe’s brand)

Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet slightly firm to the bite, about 12 minutes.

Stir soy sauce, oyster sauce, fish sauce, and sesame oil together in a small bowl.

Melt butter in a skillet over medium heat. Add garlic; cook and stir just until fragrant, about 1 minute. Add salmon and smoked mussels (with oil) and cook for 2-3 minutes to heat up. Quickly stir in the sauce and turn off the heat.

Transfer spaghetti into the sauce using tongs, bringing some of the cooking water with it. Toss until well coated; add Baby Pac Choy and toss until bright green and soft, then stir in Parmesan cheese.

Splash in more pasta water if the noodles are too dry.

Plate noodles; garnish with green onions and red pepper flakes (optional) and enjoy!

*Recipe and photos by Sheila Espinosa Martin

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