Ingredients
- 1⁄3; cup extra virgin olive oil
- 2 teaspoons grated orange zest
- 1 garlic clove , minced
- 1/2 inch piece fresh gingerroot , peeled and minced
- 2 tablespoons minced fresh cilantro
- 1/2 teaspoon hot red pepper flakes
- salt
- 1 lb spaghetti
Directions
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Bring 4 quarts of water to boil in a big pot.
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In a small bowl, add oil, zest, ginger, cilantro, red pepper flakes, and 1 teaspoon salt.
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When the water is boiling, add 1 tablespoon salt and the pasta; cook until al dente.
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Drain, allowing some of the cooking water to cling to the noodles.
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Return the dripping noodles to the pot; toss with the oil mixture.
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Season to taste with salt; divide into 4 warmed pasta bowls and serve.