![Bangkok Mall Pasta](https://cdn.statically.io/img/www.foodandwine.com/thmb/OJ4pg5uUxr9BxsqrQ35y8R28-ZE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/bangkok-mall-pasta-XL-RECIPE0716-0e496052fb5240ca8b15990e1c5614e3.jpg)
Ingredients
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4 ounces spaghetti
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1/4 cup extra-virgin olive oil
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One 2-ounce tin anchovies packed in oil, anchovies finely chopped and oil reserved
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2 tablespoons minced garlic plus 2 tablespoons thinly sliced garlic
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1 tablespoon minced Thai bird chile with seeds
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1/2 yellow bell pepper, thinly sliced
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1 1/2 tablespoons oyster sauce
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1 1/2 tablespoons low-sodium soy sauce
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1 teaspoon sugar
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2 tablespoons whole pink peppercorns
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Pinch of ground white pepper
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1/4 cup torn basil leaves, plus small whole leaves for garnish
Directions
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In a large pot of salted boiling water, cook the pasta until al dente. Drain, reserving 1/4 cup of the pasta water.
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In a wok, heat the olive oil. Add the anchovies, anchovy oil, minced garlic, chile and bell pepper and stir-fry over moderately high heat until the bell pepper is softened, about 3 minutes. Add the pasta, reserved pasta water, oyster sauce, soy sauce and sugar and cook, tossing, until the sauce is slightly thickened, about 2 minutes. Add the sliced garlic, pink peppercorns, white pepper and torn basil leaves and toss. Serve topped with whole basil leaves.
Suggested Pairing
Bright-fruited Gamay.