In a large pot of salted boiling water, cook the pasta according to the package directions until al dente. Drain, reserving about 1/4 cup of pasta water, and set aside.
Sauté the Garlic:
In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes, stirring frequently, until the garlic becomes fragrant and golden brown. Be careful not to burn it.
Combine the Noodles:
Once the garlic is ready, add the cooked pasta to the skillet. Stir to coat the noodles with the garlic butter. If the mixture seems dry, add the reserved pasta water a little at a time until you reach the desired consistency.
Season the Noodles:
Stir in the soy sauce, oyster sauce (if using), crushed red pepper flakes (if using), and season with salt and black pepper to taste. Toss well to coat the noodles in the sauce.
Serve:
Serve the garlic noodles hot, garnished with a sprinkle of grated Parmesan cheese and chopped parsley for an added touch of flavor and color.
Serving and Storage Tips:
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Coutelettes de courgettes et d’Avoine
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