Garlic Shrimp Spaghetti with Chilli Basil and Silky Egg Sauce

1. Bring a large pot of salted water to the boil and cook the spaghetti according to packet instructions until al dente. Before draining, scoop out about 100ml of pasta water and set aside. Drain the pasta.

2. While the pasta cooks, whisk the eggs in a small bowl with the soy sauce and sugar. Season with a little black pepper. Set aside.

3. Heat the vegetable oil in a large wok or wide frying pan over high heat. Add the sliced garlic and chilli flakes and stir-fry for 30 seconds until fragrant and just starting to turn golden — don't let it burn.

4. Add the shrimp to the wok in a single layer. Cook for 1–2 minutes per side over high heat until pink and just cooked through. Remove from the heat.

5. Reduce the heat to its lowest setting. Add the drained spaghetti to the pan with the shrimp. Pour the egg and soy mixture over the top and toss quickly and continuously, adding pasta water a tablespoon at a time to create a glossy, silky sauce that coats the noodles. The residual heat will cook the egg gently — do not let the pan get too hot or the eggs will scramble.

6. Once the sauce is glossy and clinging to the pasta, tear in the fresh basil leaves and toss through. Taste and adjust seasoning with salt, black pepper, or a dash more soy sauce.

7. Serve immediately in warm bowls, topped with extra basil and a pinch of chilli flakes if desired.