EAST-MEETS-WEST GARLIC NOODLES

EAST-MEETS-WEST GARLIC NOODLES image

Yield 12-14 side servings

Number Of Ingredients 16

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Garlic Sauce
14 large garlic cloves, crushed
1 heaping tbsp pesto verde sauce
2 tbsp rice vinegar
1/4 cup sesame oil
1/4 cup extra virgin olive oil
1 1/2 sticks melted, unsalted butter (12 tbsp)
1 tsp light brown sugar
1 tbsp Maggi seasoning liquid
1/4 cup fish sauce
½ tsp Lemon grass powder
1/2 cup LITE coconut milk
dash of black pepper
2 lbs linguine no. 11 noodles
1/2 cup minced red peppers
1/3 cup finely minced cilantro for garnish

Steps:

Cook linguine pasta in 6 quarts of boiling salted water until al dente. Drain and set aside. While pasta is boiling, mash garlic cloves with the side of a cleaver or large chef's knife. Remove skins. Microwave butter until softened for only 30 seconds to 1 minute depending on the wattage of your microwave. In a blender or food processor, blend sauce ingredients thoroughly until very smooth and sauce reflects a silky gleen. Sauce may be made one day ahead and chilled, covered. Mince red peppers into 1/8" thickness and set aside. Remove stalks from cilantro and finely mince cilantro leaves to yield 1/3 cup and set aside. Pour garlic sauce into drained, hot linguine noodles, fold in minced red peppers and gently toss to distribute sauce mixture evenly. Let the pasta mixture sit for one hour in a large microwavable container to allow the sauce to set into the pasta noodles. Before plating the pasta, microwave the pasta for 2-3 minutes depending on the wattage of your microwave. Plate the hot pasta onto a large serving platter and garnish with finely minced cilantro. Buon appetit!