*  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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