Recipe - Spaghetti Al Zenzaro

1 pound Spaghetti, preferably
imported Italian
6 To 10 garlic cloves,
coarsely chopped
1 Piece fresh ginger,
unpeeled, about 2 inches
long, Three fourths inch wide,
sl Into 4 to 5 thin slices
One fourth To One half teaspoon red pepper
flakes
One half cup Olive oil
2 tablespoon Fresh basil leaves, thinly
cut or sliced up or coarsely chopped
2 tablespoon Fresh mint leaves, thinly
cut or sliced up 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip