1 1/2 lbs. linguine
1/2 c. oriental sesame oil
1/2 c. soy sauce
1 tbsp. hot chili oil
2 tsp. minced garlic
1 tsp. crushed red pepper
1/2 c. scallions, sliced

Cook linguine until tender but still firm to bite. Drain. Transfer to large bowl.

Combine sesame oil, soy sauce, chili oil and garlic in small bowl and whisk to blend. Pour over pasta. Sprinkle with crushed red pepper. Add scallion and toss well. Cover and refrigerate linguine at least 2 hours.