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Curried Spaghetti Salad


Curry infuses spaghetti with its vivacious color and captivating fragrance. Sweet shrimp, the tang of lime, and the fresh garden flavor of red peppers, scallions, and basil add beautiful contrast.

3/4 pound spaghettini or vermicelli, broken in half
1/4 cup fruity olive oil
2 big, fat garlic cloves, finely chopped
1/4 teaspoon hot red pepper flakes
2 tablespoons best-quality curry powder
2 tablespoons Chinese oyster sauce
1 pound cooked small shrimp
Grated zest of 1 large lime
2 tablespoons fresh lime juice
1 sweet red pepper, seeded, cut into fine julienne
4 green onions (green tops only), finely shredded
1 cup coarsely shredded fresh basil leaves
1 teaspoon sugar
1/2 teaspoon salt
 

Cook pasta in a large pot of boiling salted water until al dente. Drain and rinse under cold running water; drain again.

Heat the olive oil in a small skillet over medium-high heat. Add the garlic and red pepper flakes; cook for 30 seconds. Add the curry powder; cook for 1 minute and remove from the heat. Stir in the oyster sauce.

Toss the curry mixture with the pasta in a very large bowl until evenly distributed. Add the remaining ingredients and toss again.

Makes 6 to 8 servings


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