Boil water and add 2 servings of pasta with a pinch of salt. Stir to prevent sticking and cook for 9–10 minutes.

Prepare garlic by slicing 12 cloves into thin slices and chop 1 tbsp of garlic finely. Slice 6 green chili peppers diagonally.

Drain the pasta and reserve 1/3 cup of pasta water.

Heat 5 tbsp of olive oil in the same wok over low heat. Add minced garlic and sliced garlic, sauté until golden.

Add sliced chili peppers and sauté until they turn translucent green.

Add the drained pasta to the wok and mix with the garlic and chili.

Add 2 tbsp oyster sauce and 1 tbsp olive oil. Stir over medium heat to combine.

Gradually add reserved pasta water to achieve a glossy texture. Avoid adding too much at once.