| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 3 |
|
Garlic cloves finely minced |
| 2 |
|
Habs finely minced |
| 1/2 |
lb |
Aparagus; cut into 1 inch pieces |
| 1/2 |
lb |
Shrimps; (prawns) |
| 2/3 |
c |
Chicken broth |
| 1 |
|
Lemon; and grate the peel , juice of |
| 2 |
ts |
Freshly grated ginger |
| 1 |
tb |
Corns starch disolved in: |
| 1 |
tb |
Water |
INSTRUCTIONS
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@bc.sympatico.ca> on Nov
10, 1998, converted by MM_Buster v2.0l.
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