Spaghetti al Zenzero

Preparation info
  • Serves


    • Difficulty


Appears in
Hot and Spicy

By Marlena Spieler

Published 1985

  • About

Fragrant fresh ginger and flakes of red chilli along with a hefty dose of garlic hot up this dish of al dente spaghetti. Fresh mint and basil add sweet freshness.


  • 450 g/1 lb spaghetti
  • 6 to 10 cloves garlic, chopped


  1. Boil the spaghetti until al dente. Drain.
  2. Meanwhile, heat the garlic, ginger and red pepper flakes in the olive oil, cooking until the garlic becomes golden around the edges. Do not let it brown.
  3. Remove the ginger slices and toss the spaghetti with the garlic-red pepper mixture. Season with salt to taste and toss with the basil and mint. Serve