Spaghetti Al Zenzaro
| Yield: | 1 Servings |
| Categories: | Pasta |
| 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 wide, | |
| 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 |
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