Hainanese e Olio Pasta

Finely slice all the spring onions, then roughly chop again into smaller pieces. Set aside, reserving ½ of the green bits in a separate bowl. Slice the ginger into 4 pieces around ½ cm thick, then cut into thin strips and finally dice into small pieces. Bring a medium-sized pan of salted water to the boil. Add the pasta and set a timer for 1 min less than pack instructions.

Add 4 tbsp olive oil to a medium-sized pan, coating the base of the pan entirely, then set the heat to medium-high. Add the ginger and cook for 30 seconds until fragrant, then add the spring onions and cook for 1 min or until soft and fragrant – don’t let them burn. Reduce the heat to the lowest setting and leave to simmer for 2 mins, then add the honey or sugar, soy sauce and a pinch of salt.

When the pasta is ready, use tongs to fish it out (allow the pasta water to cling to the spaghetti strands) and toss into the aromatic oil. Add 3-4 tbsp pasta water to loosen the pasta until it’s glossy.

Turn off the heat, then add a squeeze of lemon juice, the sesame oil, sesame seeds, chilli flakes, the reserved chopped green spring onions and some black pepper. Add a few more tbsp pasta water if the pasta is not looking glossy, then add the parmesan. Add more salt or lemon to taste. Plate with extra grated Parmesan and toasted sesame seeds.