Ginger Noodles

Janelle Cluff

1 1/2 lbs bucatini pasta (I had to use linguine)
2 Tbsp oil
4-inch piece fresh ginger, peeled & grated
3 large garlic cloves, chopped
1 1/2 cups chicken stock
1/2 cup tamari (or soy sauce)
6 scallions, thinly sliced

Cook pasta according to package directions.  In a large sauce pan (or the pot you used for the pasta) heat oil over medium heat.  Add ginger & garlic and cook, stirring frequently, for 2 to 3 minutes.  Add chicken stock and tamari and bring to a simmer.  Add pasta, toss to coat and continue to cook until pasta has absorbed most of the liquid.  Turn off heat and add scallions.