Spaghetti al zenzaro

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Recipe by: prosper-sebastien

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.