Pasta: with tangerine, garlic, sesame

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asian flare

 

 

* Exported from MasterCook *

 

Pasta with Tangerine, Garlic and Sesame

 

Recipe By :Hugh Carpenter and Teri Sandison

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons cooking oil -- (flavorless, light)

4 garlic cloves -- finely minced

1 tablespoon very finely minced ginger

2 teaspoons finely minced lemon zest

2 tablespoons finely minced tangerine zest

2 tablespoons white sesame seeds

8 ounces dried linguine

SAUCE:

1/4 cup minced chives

1/2 cup chopped cilantro sprigs

1/4 cup freshly tangerine juice

2 tablespoons unseasoned rice vinegar

2 tablespoons thin soy sauce

2 tablespoons light brown sugar

1 tablespoon dark sesame oil

2 teaspoons Asian chile sauce

 

1. Advance preparations: In a small container, combine the oil, ginger, lemon

and tangerine zest; set aside. Place the sesame seeds in an ungreased saute pan

and toast until golden. In a small bowl, combine all the sauce ingredients and

set aside. [May be prepared 8 hours ahead of serving.]

 

2. Cooking: Bring 4 quarts of water to a rapid boil. Lightly salt the water then

cook the pasta. When the pasta loses its raw texture but is still slightly firm,

remove from the heat and drain.

 

3. Return the empty pasta pot to the stove over medium-high heat. Add the

oil-garlic mixture and saute until the garlic begins to sizzle but has not

browned. Add the sauce and bring to a rapid boil.

 

4. Add the pasta and sesame seeds. Stir and toss until evenly combined and well

heated. Taste and adjust the seasonings. Transfer the pasta to a heated platter

or individual dinner plates. Serve at once.

 

VARIATIONS: Replace tangerine with orange. Use other pasta shapes: fusilli,

penne, angel hair.

 

see http://www.hughcarpenter.com/default.htm to learn more about the authors

 

Source:

" Hot Pasta by Carpenter and Sandison (Ten Speed) "

S(Archived):

" Hanneman 2002-11-08 "

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Per Serving (excluding unknown items): 1469 Calories; 54g Fat (32.7% calories

from fat); 36g Protein; 212g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol;

2094mg Sodium. Exchanges: 11 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 1/2

Fruit; 10 Fat; 1 1/2 Other Carbohydrates.

 

NOTES : This is one of the easiest recipes in the Hot Pasta book. Once the pasta

is cooked and drained, a simple Asian seasoning is heated in the hot pasta pot,

then the past a is simply returned to the pot and toss with all the flavor

intense ingredients. During the few minutes that it takes to evenly combine

everything, taste the pasta nd adjust the seasonings for balance.

 

Nutr. Assoc. : 0 0 630 802 1012 1357 26045 0 356 384 1006 4733 1396 0 0 2615