This Crispy Chilli Oil Linguini is the perfect balance of heat and flavour in a simple yet indulgent pasta dish. Marion’s Kitchen crispy chilli oil brings a deep, savoury punch, and when combined with the rich butter sauce, garlic, and parmesan, this dish becomes irresistible. Ready in just 20 minutes, it’s a quick and easy dinner for any night of the week. Plus, it’s endlessly satisfying with that perfect glossy finish and a hint of heat. You’ll love how the crispy chilli oil enhances every bite!
1 tbsp Marion’s Kitchen Crispy Chilli Oil (including the crispy chilli chunks), extra to serve
200g linguine or spaghetti
75g unsalted butter
4 garlic cloves, finely chopped
2½ tbsp soy sauce
2½ tbsp oyster sauce
3 tbsp finely grated parmesan cheese, plus extra to serve
2 tbsp finely sliced spring onions (scallions)
- Heat a large pot of salted water over high heat. When boiling rapidly, add the pasta and cook until al dente.
- While the pasta is cooking, add the butter, garlic and Marion’s Kitchen crispy chilli oil into a large frying pan over medium-high heat. Cook stirring until the butter is just melted (you want the garlic to soften but not colour), then add the soy sauce and oyster sauce. Simmer for a minute and then take off the heat until the pasta is cooked.
- When the pasta is al dente, reserve a cup of pasta cooking liquid in case you need it later. Place the butter sauce back on the heat and add the pasta straight into the pan. Cook, stirring, for 3-4 minutes or until the liquid has been absorbed by the pasta and everything is looking super glossy and thick. Toss through the parmesan cheese (add a little pasta cooking water here if necessary). Divide among serving plates . Top with a drizzle of crispy chilli oil. Sprinkle with spring onion and add extra cheese.
