1 package Rossi Pasta Leek & Onion Linguini
2 bunches of scallions
2 cups frozen pre-cooked salad shrimp, thawed
3/4 cup to 1 cup kame hot chili sauce
1 tablespoon eden tamari
1 teaspoon kame ginger, minced
1 tablespoon garlic, minced or equivalent or garlic paste
2 tablespoons lemon juice
to taste fresh ground pepper
1/2 cup kame rice wine vinegar
2 tablespoons tamari
2 tablespoons honey
1 teaspoon ginger
1 teaspoon garlic, minced or equivalent of garlic paste
3 tablespoons eden sesame oil
1 heaping tablespoon eden sesame shake
1 tablespoon fresh chives, minced
1. Warm and trim scallions to about 6 inches in length. Cut each scallion lengthwise in half. Cut each in half lengthwise again. Toss to separate into individual strands.
2. Place scallions in a small bowl in cold water and refrigerate until scallions curl. Leave refrigerated until ready to use.
3. Combine shrimp with next 6 ingredients. Toss thoroughly to coat. Refrigerate until ready to use.
4. Cook pasta to package directions for pasta al dente. Drain. Rinse in cold water. In a serving dish, incorporate pasta with remaining ingredients except shrimp mixture and scallions. Toss thoroughly.
5. Chill in refrigerator for 20 minutes or so. Drain scallions and toss with pasta mixture. Top with shrimp mixture. Refrigerate several hours or overnight