FETTUCINE WITH SHRIMP AND SCALLIONS

2 teaspoons finely chopped fresh ginger root
2 green onions, finely chopped
2 tablespoons finely chopped pecan pieces
1 teaspoon peanut oil
1 teaspoon chili sauce
1 teaspoon soy sauce
1 teaspoon crushed garlic
1 teaspoon dark sesame oil
12 shrimp, cooked, tails removed
1/3 pound fresh fettucine

Bring a medium pan of water to a boil, allowing 5 to 10 minutes for this before you begin the recipe.

Put the ginger, green onion and pecans in a food processor and chop.

In a bowl, combine the chili sauce (e.g., Heinz), soy sauce, garlic, and sesame oil.

Clean shrimp and remove tails.

When the water is boiling, add the fettuccini and simmer 2 to 3 minutes until tender but still chewy.

Meanwhile, heat wok and oil with the peanut oil (or canola oil). Add the processed ingredients; add the shrimp.

Drain the pasta. Add to the wok. Toss with the chili sauce ingredients. Serve at once.

Servings: 2
Source: Chef du Jour, TV Food Network, April 1996