PEANUT SESAME SPAGHETTINI (for four)

½ pound spaghettini or vermicelli

4 tablespoons Asian sesame oil

1 bunch scallions (about 6), chopped fine

2 garlic cloves, minced

¼ teaspoon dried hot red pepper flakes, or to taste

1 tablespoon rice vinegar

1 teaspoon sugar

1 tablespoon soy sauce

½ cup finely chopped salted dry-roasted peanuts

1/3 cup finely chopped fresh coriander, plus a coriander sprig for garnish

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1.    In a kettle of boiling salted water cook the spaghettini until they are al dente, drain them in a colander and rinse them briefly under cold water.  Drain the pasta well and in a bowl toss them with 2 tablespoons of the oil.

2.    In a large skillet cook the scallions, the garlic and the red pepper flakes in the remaining 2 tablespoons oil over moderate heat, stirring, until the scallions are just softened. Add the pasta, the vinegar, the sugar and the soy sauce and heat the mixture, tossing it to combine it well, until the noodles are heated through.

3.    Stir in the peanuts, the chopped coriander and salt to taste and serve the mixture garnished with the coriander sprig.

from Gourmet’s America