Copyright: Jack Bishop, A Year in a Vegetarian Kitchen
1 1/2 cups fresh orange juice
1 1-inch piece unpeeled gingerroot, cut into 5-6 thin slices
2 medium garlic cloves, peeled and lightly crushed
3 tablespoons extra-virgin olive oil
1 pound linguine
1/4 cup minced fresh cilantro leaves
1. Bring 4 quarts water to a boil in a large pot for cooking the pasta.
2. Bring the orange juice, ginger, and garlic to a boil in a large skillet over medium heat. Reduce the heat a bit and simmer until the mixture is syrupy, about 10 minutes. (Really, do more than simmer here, or it will take forever. A low boil is more like it.) Pour the mixture through a strainer and discard the ginger and garlic. Return the syrupy liquid (you should have about 1/3 cup) to the skillet. Whisk in the oil and add salt to taste.
3. Meanwhile, add 1 tablespoon salt and the pasta to the boiling water and cook until al dente. Reserve 1/2 cup of the cooking water and drain the pasta. Add the pasta, 1/4 cup of the cooking water, and the cilantro to the skillet with the orange sauce and turn the heat to low. Toss for about 1 minute to coat the pasta, adding more cooking water if necessary to moisten the pasta. Serve immediately.
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