Spaghetti al zenzaro

 
                            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.
  
 
 
                    - - - - - - - - - - - - - - - - - -