Spaghetti Al Zenzaro

* Exported from MasterCook *

SPAGHETTI AL ZENZARO

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pasta Ceideburg 2

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Spaghetti, preferably
-imported Italian
6 To 10 garlic cloves,
-coarsely chopped
1 Piece fresh ginger,
-unpeeled, about 2 inches
-long, 3/4 inch wide,
sl Into 4 to 5 thin slices
1/4 To 1/2 teaspoon red pepper
-flakes
1/2 c Olive oil
2 tb Fresh basil leaves, thinly
-sliced or coarsely chopped
2 tb Fresh mint leaves, thinly
-sliced or coarsely chopped

This one looks a tad odd. Any adventurous pasta
eaters out there?

Fragrant fresh ginger, flakes of hot red pepper and a
hefty jolt of garlic season this pasta dish.

Boil spaghetti until al dente.

Meanwhile, heat garlic, ginger and red pepper flakes
in olive oil, cooking until garlic becomes golden
around the edges. Do not let it brown!

Drain spaghetti. Remove ginger slices and toss
spaghetti with garlic/red pepper mixture; season with
salt to taste.

Toss with basil and mint; serve immediately.

From the San Francisco Chronicle, 3/9/88.

Posted by Stephen Ceideberg; November 10 1992.



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