Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Vegetable oil
1 Garlic clove; crushed
1 tb Garam masala
1 ts Turmeric
100 g Chinese leaf
-- finely shredded
5 tb Vegetable stook
3 tb Yogurt
175 g Linguini, cooked 'al dente'
Salt

For those who love hot spices, this dish of linguini with garam
masala and garlic, and shredded Chinese leaf, makes a refreshing
change from blander pasta dishes. Serve this one with a tomato and
onion salad and some hot nan bread.

Heat the oil gently and fry the garlic, garam masala and turmeric
together for a few minutes. Then stir in the Chinese leaves and
stir-fry until they soften. Add the stock, heat through and season
with a little salt. Then mix in the yogurt, and when the sauce is
smooth and even pour over the hot, drained linguini and toss
thoroughly. Serve at once, on hot plates.

Copyright Rosamond Richardson 1996

Meal-Master format courtesy of Karen Mintzias

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