Cook 8oz (230g) spaghetti according to the package instructions until al dente. Before draining, reserve a small amount of the pasta cooking water, then drain the spaghetti and set aside.

Heat a large skillet over medium heat. Add 1/2 stick butter and let it melt.

Add 5 cloves garlic, minced, to the melted butter and sauté, stirring, until fragrant (about 30–60 seconds). Do not let the garlic brown.

Add the drained spaghetti to the skillet and toss or stir to coat the noodles evenly with the butter and garlic.

Pour in 1 1/2 tablespoons oyster sauce, 1 teaspoon Sriracha hot sauce, and 1/2 teaspoon sugar. Stir continuously to distribute the sauces and sugar evenly through the noodles.

If the noodles seem dry or the sauce is too thick, add a little of the reserved pasta cooking water, a splash at a time, and stir until the sauce coats the noodles to your liking.

Add 1 tablespoon bottled grated Parmesan cheese and stir or toss until the cheese is evenly incorporated and the noodles are coated.

Remove from heat, garnish with chopped scallions, and serve immediately.