Title: Spaghetti Al Zenzero
Categories: Entree Pasta Vegan
Yield: 4 Servings

16	oz	Spaghetti
10		Garlic cloves, chopped
1		2" piece of ginger, unpeeled - cut into 5 thin slices
1	pn	Red pepper flakes
1/4	c	Olive oil
		Salt, to taste
2	tb	Basil leaves, thinly sliced
2	tb	Mint leaves, thinly sliced

Cook the spaghetti until *al dente*.

Meanwhile, heat the garlic, ginger & red pepper flakes in the olive oil, cooking until the garlic becomes fragrant & golden around the edges.. Do not brown. Remove & discard the ginger slices.

Drain the spaghetti, then toss with the flavoured oil. Add salt to taste. Serve immediately, tossed with the basil & mint.

VARIATION: Follow the above recipe, but omit the ginger. Increase the amount of red pepper flakes & serve the pasta either hot or at room temperature, with lemon wedges & a dash of balsamic vinegar.

Marlena Spieler, "200+ Vegetarian Pasta Recipes"

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