This recipe is a Japanese style pasta often referred to as Wafu Pasta. The first Wafu Pasta I made had mirin, cooking sake and a bit of soy sauce with Shimeji mushrooms. This differs a bit that it has garlic and butter and soy in it as key ingredients. The Shoyu butter combination on pasta may sound unappealing at first but it does really compliment each other which rounds out the flavor of the dish really well.
To make, cook your spaghetti noodles according to package directions. I used 3/4 of a box of dried pasta.
While your pasta is cooking. Place a pan over medium high heat. To it add 3 tablespoons olive oil and 3-4 finely minced garlic cloves. Cook until fragrant and just starting to brown around the edges. Do not burn or overcook. Then add 1 1/2 cups sliced mushrooms. I used baby portobello and white mushrooms. You can also use Shimeji, oyster or shiitake. Cook until softened. You may add more olive oil if you feel it’s necessary for this step. Then place 2 tablespoons butter, 2 tablespoons soy sauce (preferably Kikkoman brand) and about 1/2 cup pasta water. Cook and stir until the sauce is thickened. Then transfer your cooked pasta straight to the pan with mushrooms. Stir until pasta is coated with the sauce. You may add more pasta water and adjust seasoning according to your liking. I added 1 tablespoon more of butter to give it a glossy finish.