Boil water with 1 tbsp chicken stock and cook pasta for 8 minutes on high heat.

Prepare garlic by mincing and slicing 4-5 cloves evenly.

Heat 5 tbsp olive oil on medium heat and sauté sliced garlic until golden brown.

Set aside some garlic oil for final topping.

Add remaining garlic oil and a small piece of butter to the pan on low heat.

Add minced garlic and sauté until fragrant.

Add 1.5 tbsp oyster sauce and 1.5 tbsp soy sauce, then stir quickly.

Add pepper and crushed chili flakes to taste.

Add cooked pasta to the pan and mix well with the sauce.

If the pasta feels dry, add a ladle of pasta water to loosen it.

Drizzle the reserved garlic oil on top and mix.