Cook the pasta according to package directions in a large pot of salted boiling water until al dente. Reserve about 1 cup of the pasta water before draining.

While the pasta is cooking, melt the butter and olive oil in a large skillet or wok over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant and lightly golden. Be careful not to burn the garlic.

Stir in the soy sauce, oyster sauce (if using), brown sugar, and black pepper. Whisk until the sauce is well combined and slightly thickened.

Add the drained pasta directly to the skillet with the garlic sauce. Toss well to coat every strand evenly.

Add the grated Parmesan cheese and chopped parsley. Toss again. If the noodles seem a bit dry, add a splash of the reserved pasta water, a tablespoon at a time, until you reach your desired saucy consistency.

Taste and adjust seasonings if needed. Add red pepper flakes for a touch of heat if desired.

Serve immediately, garnished with extra parsley and Parmesan cheese if you like.