Yield: 2 Servings
|3 tablespoons||Vegetable oil|
|1 \N||Garlic clove; crushed|
|1 tablespoon||Garam masala|
|100 grams||Chinese leaf finely shredded|
|5 tablespoons||Vegetable stook|
|175 grams||Linguini, cooked 'al dente'|
For those who love hot spices, this dish of linguini with garam masala and garlic, and shredded Chinese leaf, makes a refreshing change from blander pasta dishes. Serve this one with a tomato and onion salad and some hot nan bread.
Heat the oil gently and fry the garlic, garam masala and turmeric together for a few minutes. Then stir in the Chinese leaves and stir-fry until they soften. Add the stock, heat through and season with a little salt. Then mix in the yogurt, and when the sauce is smooth and even pour over the hot, drained linguini and toss thoroughly. Serve at once, on hot plates.
Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias