Szechuan Pepper Linguine

Ingredients

Salt

to taste

Green onions

3, sliced

Soy sauce

3 tablespoons

Red pepper flakes

1 teaspoon (adjust for spiciness)

Szechuan peppercorns

1 tablespoon, crushed

Garlic

4 cloves, minced

Olive oil

2 tablespoons

Linguine

8 ounces (about half a box)

Instructions

1. Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic, crushed Szechuan peppercorns, and red pepper flakes. Sauté for 1-2 minutes until fragrant, making sure not to burn the garlic.
3. Add the cooked linguine to the skillet, tossing it gently to coat in the aromatic oil and spices. If the pasta seems dry, add a bit of the reserved pasta water to help combine.
4. Pour in the soy sauce and toss again, ensuring the linguine is evenly coated with the sauce and spices.
5. Season with salt to taste, adjusting based on the saltiness of your soy sauce.
6. Serve the pasta immediately, garnished with freshly sliced green onions for a pop of color and freshness.