Bring a pot of water to the boil. Add the spaghetti with a little salt and cook according to packet instructions until al dente.

Heat a pan or wok over medium heat. Add the butter and chopped garlic. Stir for 1–2 minutes until fragrant, taking care not to burn the garlic.

Drain the cooked spaghetti and add it directly to the pan.

Pour in the oyster sauce and sprinkle over the grated parmesan.

Toss everything together over low heat until the cheese melts and coats the pasta evenly.

Serve immediately topped with chopped scallions, red chilli, and a drizzle of chilli oil.