(recipe, Roy Finamore)
What's nice about this light pasta dish — aside from its being quick as a flash to make — is that it can sit for a bit, equally good warm or hot. So it's a smart dish to make when you have something else to finish at the last minute. If you have both spinach and egg linguine in the cupboard, use a combination.
Serve this with steaks, or chops, or fish.
- 2 Tbsp. peanut oil
- 2 Tbsp. roasted sesame oil
- 2 Tbsp. soy sauce
- 2 Tbsp. oyster-flavored sauce
- 1 tsp. sambal oelek (chile paste)
- 2 Tbsp. cold water
- Coarse salt
- 10 oz. spinach linguine
- 3 scallions
- 2 Tbsp. roasted peanuts (optional)
- Put a large pot of water on to boil.
- Combine the peanut and sesame oils, soy and oyster sauces, chile paste, and cold water in a serving bowl. Whisk.
- When the water boils, salt it well and add the linguine. Cook it until al dente. While the noodles are cooking, trim and julienne the scallions, with the pieces each about 3 inches long.
- Drain the noodles, dump them into the sauce, and toss. You can serve this now or leave it on the counter for a while.
- Right before serving, toss again, strew with the scallions, and scatter with the peanuts, if you’re using them.
Culinate editor's notes: You may want to mix 1/4 teaspoon sugar and 1 teaspoon toasted sesame seeds into the sauce ingredients, and add a handful of chopped fresh cilantro leaves to the finished salad. The type of pasta you use doesn't matter, so long as it's medium-width; ordinary spaghetti will work just fine.