YIELD Serves 4

TIME 30 minutes

INGREDIENTS

• 1/2 lb. Chestnut Mushrooms

• 1 pound spaghetti or other long pasta

• 6 tablespoons unsalted butter

• 12 garlic cloves, finely chopped (about ⅓ cup)

• Kosher salt and black pepper

• ¼ cup gochujang paste (not sauce)

• ¼ cup honey

• ¼ cup sherry vinegar or rice vinegar

• Finely chopped cilantro or thinly sliced scallions (optional)

INSTRUCTIONS

• Bring a large pot of water to a boil. Add the spaghetti and cook according to package instructions. Reserve 1 cup of the cooking water. Drain the spaghetti and return to its pot.

• While the pasta cooks, melt 4 tablespoons of the butter in a skillet over medium-low. Add the garlic and season generously with salt. Cook, stirring occasionally, until the garlic starts to soften but not brown, 1 to 3 minutes.

• Stir in the gochujang, honey and vinegar, and bring to a simmer over medium-high. Cook, stirring constantly, until the mixture reduces significantly, 3 to 4 minutes; when you drag a spatula across the bottom of the pan, it should leave behind a trail that stays put for about 3 seconds. Remove from the heat.

• Add EVOO to the pan over medium high heat. When oil starts to shimmer, add mushrooms to pan. Let sit for 1 minute. Give them a stir with a wooden spoon. And let sit for another minute. Add to sauce.

• Transfer the sauce to the pot with the spaghetti and add the remaining 2 tablespoons butter. Vigorously stir until the butter melts. Add splashes of the pasta cooking water, as needed, to thin out the sauce. Taste and season with salt and pepper. Top with the cilantro or scallions (if using) and serve immediately.