Serves 2
Preparation time 10 minutes
Cooking time 11–13 minutes
200 g (7 oz) dried spaghetti
3 tablespoons vegetable oil
2 teaspoons sesame oil
2 garlic cloves, sliced
1 teaspoon grated fresh root ginger
2 fresh red bird’s eye chillies, deseeded and finely chopped
finely grated rind and juice of 2 limes
1 bunch of fresh coriander, chopped
handful of Thai or ordinary basil leaves
salt and black pepper
Cook the pasta in a large saucepan of salted boiling water according to the packet instructions until al dente. Drain, reserving 4 tablespoons of the cooking water, and return the pasta to the pan.
Meanwhile, heat the 2 oils together in a frying pan over a medium heat, add the garlic, ginger, chillies and lime rind and cook, stirring, for 30 seconds, or until the garlic starts to release its aroma. Whisk in the reserved pasta cooking water and bring to the boil.
Stir into the pasta with the herbs and lime juice, and toss over the heat for a few seconds until heated through. Season with salt and pepper and serve immediately.
For seafood spaghetti with Thai flavours, add 200 g (7 oz) raw large peeled prawns to the hot oils and cook, stirring, for 2 minutes until they turn pink, before adding the garlic and other ingredients.