1 tbsp. minced garlic
1 tbsp. minced fresh ginger
1 tsp. crushed red pepper
1/2 tsp. cayenne pepper
1 c. peanut butter
1/3 c. Tamari or soy sauce
1/4 c. honey
1/3 c. cider vinegar
1/2 c. vegetable oil
3 tbsp. sesame oil
1 1/2 c. water
3 to 4 tbsp. toasted sesame seeds
1 lb. dried linguine
3 carrots, cut in julienne strips (optional)
3 to 4 scallions, sliced on bias (optional)
1/2 c. snow peas, sliced in half on bias (optional)
1 cucumber, cut in julienne strips (optional)

This recipe yields approximately 4 cups of sauce, enough for at least 2 pounds of pasta (serving 8 to 12).

Add first 11 ingredients to heavy saucepot and simmer on low for approximately 30 minutes, whisking occasionally. Meanwhile, bring water to a boil for linguine. Cook until al dente. Drain and toss with a little extra vegetable oil to prevent sticking. Prepare the vegetables of your choice, blanching carrots and snow peas for 1 minute in boiling water. Toss half of the sauce (approximately 2 cups) with pasta, vegetables, and sesame seeds (saving a handful of seeds to sprinkle on top). Serves 4 to 6 (hot or cold). Remaining sauce will keep for up to 3 weeks refrigerated.