"Started making this when my daughter was going through her Thai food phase. From Marblehead Cooks cookbook."
1 (16 ounce) packages
( may use spaghetti)
1/4 cup creamy peanut butter or 1/4 cup
white wine vinegar
fresh gingerroot, minced
green onions, cut into 2 inch pieces
toasted sesame seeds, for garnish
Cook the linguine or spaghetti according to the package directions; drain well. Toss the linguine with sesame oil, and set it aside. Keep it warm.
Combine the peanut butter (or tahini), soy sauce, white wine vinegar, gingerroot, and chili oil. Add the peanut butter mixture to the linguine mixture and toss gently to combine. Add the green onions and toss gently to combine. Garnish with toasted sesame seeds, if desired. Serve immediately.