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Lemony Garlicky Miso Gochujang Brown Butter Pasta

(Generated by Claude. Thanks Claude!)

Ingredients

• 1 pound (450g) long pasta like linguine or spaghetti
• 8 tablespoons (1 stick/113g) unsalted butter
• 8 cloves garlic, thinly sliced
• 2 tablespoons white miso paste
• 1-2 tablespoons gochujang (adjust to taste)
• Juice and zest of 1 large lemon
• 2 scallions, finely sliced
• Optional garnish: toasted sesame seeds, nori strips

Instructions

1. Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
2. While pasta cooks, slice garlic and prepare other ingredients. In a small bowl, whisk together miso paste and gochujang with 2 tablespoons of the reserved pasta water until smooth.
3. In a large skillet over medium heat, melt butter. Continue cooking, swirling occasionally, until butter turns golden brown and smells nutty, about 3-4 minutes.
4. Add sliced garlic to the brown butter and cook until fragrant and lightly golden, about 1 minute.
5. Lower heat and carefully stir in the miso-gochujang mixture. The sauce will bubble up slightly. Stir until well combined.
6. Add cooked pasta to the skillet along with 1/2 cup of reserved pasta water. Toss continuously until pasta is well coated and sauce becomes creamy, adding more pasta water if needed.
7. Add lemon juice, most of the zest, and half the scallions. Toss to combine. Taste and adjust seasoning if needed.
8. Serve immediately, garnished with remaining scallions, lemon zest, and optional toppings.

Notes

• The sauce will thicken as it cools, so don't be afraid to add extra pasta water to achieve a silky consistency
• For extra umami, try adding a splash of soy sauce or fish sauce
• Store leftovers in an airtight container for up to 3 days. Reheat with a splash of water to restore the sauce's consistency

Serves 4-6