What's nice about this light pasta dish—aside from its being quick as a flash to make—is that it can sit for a bit, equally good warm or hot. So it's a smart dish to make when you have something else to finish at the last minute.
If you have both spinach and egg linguine in the cupboard, use a combination.
Serve this with steaks, or chops, or fish.
2 tablespoons peanut oil
2 tablespoons roasted sesame oil
2 tablespoons soy sauce
2 tablespoons oyster-flavored sauce
1 teaspoon sambal oelek (chili paste)
2 tablespoons cold water
10 ounces spinach linguine
2 tablespoons roasted peanuts (optional)
Put a large pot of water on to boil.
Combine the peanut and sesame oils, soy and oyster sauces, chili paste, and cold water in a serving bowl. Whisk.
When the water boils, salt it well and add the linguine. Cook it until al dente. While the noodles are cooking, trim the scallions and cut into fine julienne, with the pieces about 3 inches long.
Drain the noodles, dump them into the sauce, and toss. You can serve this now or leave it on the counter for a while.
Right before serving, toss again, strew with the scallions, and scatter with the peanuts, if you're using them.
Get Great Food on the Table Every Day
by Roy Finamore
Houghton Mifflin Company
480 pages; Hardcover; $30.00
Recipe reprinted by permission.
This page created August 2006
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