6 garlic cloves, chopped

1/4 C. fresh ginger, peeled and chopped

1/2 C. vegetable oil

1/2 C. tahini (sesame paste)

1/2 C. smooth peanut butter

1/2 C. good soy sauce

1/4 C. dry sherry

1/4 C. sherry vinegar

1/4 C. honey

1/2 tsp. hot chili oil

2 T. dark sesame oil

1/2 tsp. freshly ground black pepper

1/8 tsp. ground cayenne pepper

1 pound spaghetti

1 red bell pepper, julienned

1 yellow bell pepper, julienned

4 scallions, sliced diagonally (white and green parts)

 

Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree the sauce. Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.