Linguini Stir-Fry with Ginger & Shiitake Mushrooms
Ingredients:
1 package of Rossi Pasta Wild Mushroom Linguini
1/2 tablespoon extra-virgin olive oil
2 tablespoons ginger root peeled and chopped or 2 tablespoons sliced ginger chopped
5 garlic cloves, chopped
1/2 cup pine nuts
2 tablespoons Chinese rice wine or dry sherry
1 teaspoon toasted sesame oil
6-8 dehydrated shiitake mushrooms
1/2 can water chestnuts, chopped
crushed red pepper flakes to garnish
DIRECTIONS:
1. Reconstitute shiitakes according to package directions and pat dry with paper towels. Sliver and set aside.
2. In a wok or large skillet, heat the olive oil over medium high heat. Add ginger and garlic, cooking at same temperature until they begin to sizzle. Add pine nuts and quickly toast them, about a minute.
3. Add tamari, rice wine and sesame oil. Mix well. Mix in shiitakes and then water chestnuts, stirring frequently.
4. Meanwhile, cook pasta until al dente according to package directions. Drain and add directly to sauce mixture. Stir gently, garnish with pepper flakes, and serve immediately.
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