Bring a large pot of lightly salted water to a boil. Add the pasta and cook until tender (go beyond normal, chewy al dente). Ladle out and reserve ½ cup of the slightly thick cooking liquid. Drain the pasta. Drain the pasta but do not flush it with water.

To the reserved cooking liquid, add the rice wine (or sherry) and Maggi Seasoning Sauce. Set aside near the stove.

Heat a skillet over medium-high heat and add the ¼ cup butter. Once it has melted, add the garlic. Cook, stirring frequently for just 1 to 2 minutes, until softened, fragrant and just about to turn color. Add the reserved cooking liquid and stir to combine. When the mixture vigorously boils, raise the heat to high, then add the warm pasta.

Cook, stirring with tongs, until the sauce clings to the pasta and there is no liquid visible in the skillet. Remove from the heat, season with salt, and then stir in the remaining 1 tablespoon butter to add a final rich note. Divide the noodles between 4 bowls and serve immediately.