Miso Butter Spaghetti with Scallions
Miso and garlic deliver a flavor upgrade to that classic kid food—buttered noodles. Softened butter mixed with miso, garlic, scallion whites and lemon juice...
Ingredients
- 6 tablespoonssalted butter, cut into 1-tablespoon pieces, room temperature
- ¼ cupplus 2 tablespoons white miso or red miso
- 1 smallgarlic clove, finely grated
- 2 tablespoonslemon juice
- 4scallions, thinly sliced, whites and greens reserved separately
- kosher salt and ground black pepper
- 1 poundspaghetti or linguine
- chopped toasted walnuts, to serve
Directions
- 1
In a large pot, bring 4 quarts water to a boil. Meanwhile, in a large bowl, using a silicone spatula, mash and stir the butter, miso, garlic, lemon juice, scallion whites and ¼ teaspoon pepper.
- 2
To the boiling water, add the pasta and 1 tablespoon salt; cook, stirring occasionally, until al dente. Reserve about ½ cup of the pasta water, then drain. Immediately add the pasta to the butter-miso mixture, along with ¼ cup of the reserved pasta water. Toss vigorously, adding more pasta water, 1 tablespoon at a time, if needed, until lightly sauced; there should not be any liquid pooled in the bowl. Taste and season with salt and pepper. Serve sprinkled with the scallion greens and walnuts.
- 3
Optional garnish: Finely grated Parmesan cheese OR furikake OR chili crisp