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Boil water in a pot. Cook spaghetti until just shy of al dente.
Melt butter in a pan and sauté the garlic for a couple minutes until fragrant. Off the heat, stir in the oyster sauce, soy sauce, and fish sauce.
Transfer pasta to the garlic sauce with a bit of pasta water (save the rest of the pasta water).
Turn off heat, add the cheese, and toss until creamy and emulsified. Add pasta water as needed.