Categories: Pasta, Ceideburg 2 
      Yield: 1 servings 
  
      1 lb Spaghetti, preferably 
           -imported Italian 
      6    To 10 garlic cloves, 
           -coarsely chopped 
      1    Piece fresh ginger, 
           -unpeeled, about 2 inches 
           -long, 3/4 inch wide, 
        sl Into 4 to 5 thin slices 
    1/4    To 1/2 teaspoon red pepper 
           -flakes 
    1/2 c  Olive oil 
      2 tb Fresh basil leaves, thinly 
           -sliced or coarsely chopped 
      2 tb Fresh mint leaves, thinly 
           -sliced or coarsely chopped 
  
  This one looks a tad odd.  Any adventurous pasta eaters out there? 
   
  Fragrant fresh ginger, flakes of hot red pepper and a hefty jolt of 
  garlic season this pasta dish. 
   
  Boil spaghetti until al dente. 
   
  Meanwhile, heat garlic, ginger and red pepper flakes in olive oil, 
  cooking until garlic becomes golden around the edges.  Do not let it 
  brown! 
   
  Drain spaghetti.  Remove ginger slices and toss spaghetti with 
  garlic/red pepper mixture; season with salt to taste. 
   
  Toss with basil and mint; serve immediately. 
   
  From the San Francisco Chronicle, 3/9/88. 
   
  Posted by Stephen Ceideberg; November 10 1992.