Ingredients
Method
- Bring a large pot of water to a rolling boil and season it generously with salt until it tastes well seasoned.
- While the water heats, remove seeds and membranes from the dried chilies as desired to control spice level.
- Grind the dried chilies using a spice grinder or mortar until mostly fine, leaving a few flakes for texture, then measure out about 4 teaspoons and reserve extra.
- Add the linguine to the boiling water and stir well to prevent sticking, cooking it one minute less than the package directions indicate.
- Heat a wok over medium heat and add the oil, garlic, and anchovies, gently sautéing for several minutes until the garlic turns lightly golden and fragrant.
- Stir in the measured ground chilies and cook briefly until smoky and aromatic, then immediately turn off the heat and add the butter and oyster sauce, stirring until melted.
- Transfer the noodles directly from the pot into the wok using tongs, allowing some pasta water to come along.
- Return the heat to medium and toss continuously until the sauce clings to the noodles and excess liquid reduces.
- Remove from heat, add the Thai basil, and toss just until wilted, adjusting seasoning or heat as needed.
Nutrition
Notes
These noodles are all about aroma and balance—deep savoriness, gentle smoke, and a soft herbal finish that lingers.