This tasty linguine has a ginger flavor, which is not traditionally used in Italian cooking but works beautifully with shrimp.

Ingredients

* 1 1/2 lb. large shrimp; shelled and de-veined
* 1/2 C. olive oil
* 3 garlic cloves; finely chopped
* 1/4 inch thick piece fresh garlic; peeled
* pinch of crushed red pepper
* salt to taste
* 1 Tbs. fresh lemon juice
* 1 C. dry white wine
* 2 Tbs. chopped fresh flat-leaf parsley
* 1 lb. linguine

Directions

Rinse the shrimp and pat them dry. Cut each shrimp into 1/2 inch pieces.

Pour the oil into a skillet large enough to hold all of the cooked pasta, and add the garlic, ginger and crushed red pepper. Cook over medium heat until the garlic is golden; about 2 minutes. Add the shrimp and a big pinch of salt. Cook, stirring until the shrimp are cooked through; about 2 minutes. Add lemon juice and wine and bring to a simmer. Cook 2 minutes. Stir parsley. Remove from the heat.

Now, bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta. Stir well, gently pushing the pasta down until it is completely covered with water. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Drain the pasta, reserving some of the cooking water.

Add the pasta to the skillet and toss over high heat 1 minute until well mixed. Add a little of the cooking water if needed. Remove the ginger. Serve immediately.