6 people
SIDE
Ina Garten Go-To Dinners (p. 189)
Garlic - 3 cloves
Ginger - 2 tbl
Scallions - 4
Canola or vegetable oil - 1⁄4 cup
Tahini - 1⁄4 cup
Creamy peanut butter - 1⁄4 cup
Soy sauce - 1⁄4 cup
Sherry vinegar - 1⁄4 cup
Honey - 2 tbl
Toasted sesame oil - 1 tbl
Chili paste - 1 tsp
Pasta (spaghetti) - 1 lb
Peanuts (salted) - 1 cup
Dry sherry - 1⁄4 cup
Garlic - chop
Ginger - chop
Scallions - slice diagonally
Tahini - stir well before using
Peanuts - chop
Place the garlic and ginger in the jar of a blender. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry vinegar, dry sherry, honey sesame oil, chili paste, 1 tsp salt and 3⁄4 tsp pepper and blend until pureed.
Bring a large pot of water with 2 tbl salt to a full boil. Add the pasta and cook al dente for 10 to 12 minutes (or according to package directions). Transfer the spaghetti to a large serving bowl with tongs (don't drain it), bringing some of the cooking liquid with the pasta. While still hot, add enough sauce to coat the pasta and toss well. Add more cooking liquid, if necessary, to thin the sauce a little. Toss with the scallions and peanuts, sprinkle with salt and serve warm or at room temperature.