# What You Need:
→ Pasta
01 - 12 oz spaghetti or linguine
02 - Salt, for pasta water
→ Miso Butter Sauce
03 - 4 tbsp unsalted butter, softened
04 - 2 tbsp white miso paste
05 - 2 tbsp extra-virgin olive oil
06 - 4 garlic cloves, finely minced
07 - 1 tsp freshly ground black pepper
08 - 1/4 tsp red pepper flakes (optional)
→ Finishing Touches
09 - 1/2 cup grated Parmesan cheese
10 - 2 tbsp chopped fresh chives or scallions
11 - Lemon wedges, to serve
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.
02 - In a small bowl, combine softened butter and white miso paste, mixing until smooth.
03 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant, avoiding browning.
04 - Lower heat to low and stir the miso butter mixture into the skillet until melted and fully combined.
05 - Add the drained pasta to the skillet. Toss continuously, gradually adding reserved pasta water until the sauce becomes silky and coats the noodles evenly.
06 - Incorporate black pepper and red pepper flakes if using. Remove from heat, sprinkle with Parmesan cheese, and toss again to combine.
07 - Plate immediately, garnished with chives or scallions and a squeeze of fresh lemon juice.
