Boil salted water in a large pot. Add pasta and cook until al dente, about 6-8 minutes. Drain without rinsing and return to the pot.

While pasta cooks, finely chop garlic and slice green onions, keeping white and green parts separate.

In a nonstick skillet, heat 1 tablespoon of water over medium-high heat. Add chopped garlic and sauté for about 1-2 minutes until fragrant.

Add the white parts of the green onions to the skillet and sauté for another 3 minutes.

Pour in the coconut milk and tamari/soy sauce, mixing well. Heat for about 1 minute until warmed through.

Add the cooked pasta to the skillet, tossing to coat in the sauce. Add the green onion tops and mix thoroughly.

Serve hot, garnished with extra green onion tops or sesame seeds if desired.