Fettucine with Shrimp and Scallions(Ginger Chili Sauce)

1/3 pound fettucine -- fresh

2 teaspoons fresh ginger root -- finely chopped

2 each green onions -- finely chopped

2 tablespoons pecan pieces -- finely chopped

1 teaspoon peanut oil

12 shrimp, cooked -- tails removed

-----bowl----- 1 teaspoon Chili Sauce

1 teaspoon soy sauce

1 teaspoon crushed garlic

1 teaspoon dark sesame oil

Bring a medium pan of water to a boil, allowing 5 to 10 minutes for this before you begin the recipe. Put the ginger, green onion and pecans in a food processor and chop. In a bowl, combine the chili sauce (e.g., Heinz), soy sauce, garlic and sesame oil. Clean shrimp and remove tails. When the water is boiling, add the fettucini and simmer 2 to 3 minutes until tender but still chewy. Meanwhile, heat wok and oil with the peanut oil (or canola oil). Add the processed ingredients; add the shrimp. Drain the pasta. Add to the wok. Toss with the chili sauce ingredients. Serve at once.

`Oh, was that good!` Very fast meal. Boiling the water took the longest. (served with mixed green salad, jicama chips and raspberry vinaigrette.

Chef du Jour, TVFoodNet, April 96