Lemon-Tangerine Pasta

Did you know?
Tangerine is richer in vitamin A than any other citrus fruit. It is also high in pectin, a soluable fiber that helps lower blood cholesterol. It contains tangeretin, a flavonoid which helps reduce the growth of tumor cells. The Chinese have used tangerines to help settle digestive upsets,alleviate nauseaand as an expectorant. In France it is given to children to relieve indigestion and hiccups.


Here's my favorite tangerine recipe.

Ingredients:
2 tablespoon flavorless cooking oil
4 cloves garlic, finely minced
1 tablespoon very finely minced ginger
2 teaspoon finely minced lemon zest
2 teaspoon finely minced tangerine zest
2 tablespoon white sesame seeds
8 ounces dried linguine or spaghetti
1/4 cup minced chives
1/2 cup chopped cilantro sprigs
1/4 cup freshly squeezed tangerine juice
2 tablespoon unseasoned rice vinegar
2 tablespoon thin soy sauce
2 tablespoon light brown sugar
1 tablespoon dark sesame oil
2 tsp. Asian chile sauce

Method:
In a small container, combine the oil, garlic, ginger, and lemon and tangerine zest, and set aside. Place the sesame seeds in an ungreased sauté pan and toast until golden. In a small bowl, combine all the sauce ingredients and set aside. This may be done up to 8 hours before you begin the final cooking steps. Bring 4 quarts of water to a rapid boil. Lightly salt the water, then cook the pasta according to the instructions on the package. When the pasta loses its raw texture but is still slightly firm, remove from the heat and drain. Return the empty pasta pot to the stove over medium-high heat. Add the oil-garlic mixture and sauté until the garlic begins to sizzle but has not browned. Add the sauce and bring to a rapid boil. Add the pasta and sesame seeds. Stir and toss until evenly combined and well heated. Taste and adjust the seasonings, especially for salt. Serve at once.

Enjoy this recipe!