Served as main course. Vegetarian dish.

1 lb Spaghetti, preferably imported Italian

6 - 10 Garlic Cloves, coarsely chopped

1 Piece fresh Ginger, unpeeled, about 2 inches long, 3/4 inch wide,

slice Into 4 to 5 thin slices

1/4 - 1/2 teaspoon Red Pepper flakes

1/2 cup Olive Oil

2 Tablespoon Fresh Basil Leaves, thinly sliced or coarsely chopped

2 Tablespoon Fresh Mint Leaves, thinly sliced or coarsely chopped

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.

Serves: 4

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