Title: Spaghetti Al Zenzaro
Categories: Pasta Ceideburg
Yield: 1 Servings

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
	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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