|2 tablespoons||Olive oil|
|3||Garlic cloves finely minced|
|2||Habs finely minced|
|½ pounds||Aparagus; cut into 1 inch pieces|
|½ pounds||Shrimps; (prawns)|
|⅔ cup||Chicken broth|
|1||Lemon; and grate the peel , juice of|
|2 teaspoons||Freshly grated ginger|
|1 tablespoon||Corns starch disolved in:|
Salt and freshly ground pepper to taste, also a little sugar if sour! Cook about 8 ozs of linguine to ala dente and keep warm. Heat a skillet or a wok and add the olive oil, then add the garlic, peppers and the asparagus, and stir fry for about two minutes, then add the prawns, and cook until just pink...combine the broth, lemon juice, lemon zest, ginger and the cornstarch, water mix, and add this to the wok, stirring until it thickens a little...place the pasta in a large pasta dish and add the contents of the wok to it tossing well, and serve immediately....freshly grated parmesan or romano on top. This is a great dish, all the flavors come through, including the habs.
Posted to CHILE-HEADS DIGEST by Doug Irvine <dirvin@...> on Nov 10, 1998, converted by MM_Buster v2.0l.
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