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1
Bring a large pot of water to a boil and add about 1/2 teaspoon salt.
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2
Add the pasta and cook until al dente.
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3
While the pasta cooks, put the Maggi sauce in a bowl large enough to accommodate the pasta once it is cooked and set the bowl near the sink.
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4
Drain the pasta in a colander and give it a shake to remove excess water.
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5
Dont flush it with cold or hot water, however.
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6
You want to retain some of the starch, which will help the pasta soak up the seasonings.
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7
Immediately put the noodles into the bowl with the Maggi sauce.
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8
Use tongs to toss the pasta with the sauce.
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9
As the noodles absorb the sauce, they will darken.
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10
Keep tossing until they absorb all the sauce.
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11
In a 12-inch nonstick skillet, melt the butter over medium heat.
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12
When it foams, add the garlic and saute for about 30 seconds, or until fragrant.
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13
Add the noodles and use chopsticks to combine them with the butter and garlic.
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14
At first, the noodles will clump and stick together.
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15
Keep moving them around and they will eventually separate and spread out in the skillet.
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16
Increase the heat to medium-high and let the noodles cook, undisturbed, for 30 seconds to 1 minute.
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17
This helps bring out the nutty, savory caramel qualities of the Maggi sauce.
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18
Give the noodles a good stir and let them sear again briefly.
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19
Repeat the searing and stirring several more times until the noodles have absorbed the rich, meaty, garlicky flavors; taste some to make sure.
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20
A few noodles may brown, but most of them should remain supple.
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21
Sauteing the pasta takes about 5 minutes from beginning to end.
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22
Transfer the noodles to a serving bowl or divide them among individual dinner plates.
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23
Serve immediately.
