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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
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