*  Exported from  MasterCook  *
          Fettucine with Shrimp and Scallions (ginger chili sauce)
 Recipe By     : Ann Willan, LA via London
 Serving Size  : 2    Preparation Time :0:20
 Categories    : 4Star                            Pasta
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/3  pound         fettucine -- fresh
    2      teaspoons     fresh ginger root -- finely chopped
    2      each          green onions -- finely chopped
    2      tablespoons   pecan pieces -- finely chopped
    1      teaspoon      peanut oil
   12                    shrimp, cooked -- tails removed
    1      teaspoon      Chili Sauce
    1      teaspoon      soy sauce
    1      teaspoon      crushed garlic
    1      teaspoon      dark sesame oil
 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 fettucini 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.
 'Oh, was that good!'  Very fast meal.  Boiling the water took the longest.
 (served with mixed green salad, jicama chips and raspberry vinaigrette.
 Chef du Jour, TVFoodNet, April 96
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 (^patH^End reply to Pat Hanneman <phannema@wizard.ucr.edu>)