Garlic olive oil pasta

Boil pasta in salted water according to the package instructions.

Heating up a cast iron wok and cook an egg. Flip over and cook just until the white are done but yoke still not yet solidified. Set aside.

Once the pasta is done, quickly toss the pasta with minced garlic, butter, salt and parsley.

Top the egg yoke with a fork to allow the yoke flow out and drizziling with a tsp tamari sauce.

Serve with a fermented veggies side dish such as kimchi or sourkraut. Or crush toasted nori seaweed for a Japanese twist.