1/2 pound spaghetti or linguine 4 tablespoons sesame oil, divided 8 scallions, sliced (reserve 2 sliced scallions for garnish) 2 cloves garlic, minced 1/4 teaspoon crushed red pepper 1 tablespoon rice vinegar (or white wine vinegar) 1 tablespoon dry sherry 1 tablespoon soy sauce 1 (4-ounce) package Charlie Trotter’s Darjeeling tea and ginger smoked salmon (See note) 2 tablespoons black or toasted sesame seeds Salt and fresh ground pepper to taste
Cook pasta according to package directions until just tender. Drain, then toss with 2 tablespoons sesame oil and set aside. Saute scallions, garlic and red pepper in large pot in remaining sesame oil over medium heat until scallions are just wilted. Add pasta to the pot, then add vinegar, sherry and soy sauce. Stir to blend and cook until pasta is just heated through. Divide among 4 plates, top with slivered smoked salmon pieces and reserved scallions and sprinkle with sesame seeds. Add salt and pepper to taste.
Serves 4.
Note: If you can’t find Charlie Trotter’s brand, use any good quality, cold-smoked salmon and add 2 teaspoons grated fresh ginger to saute pan along with the garlic and scallions.
Per serving: 411 calories; 18 g fat (3 g saturated fat; 39 percent calories from fat); 47 g carbohydrates; 6 mg cholesterol; 524 mg sodium; 14 g protein; 3 g fiber.
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