Ingredients
2
large garlic cloves, chopped
3/4
tsp dried hot red pepper flakes, or to taste
1/2
cup salted roasted cashews
1
1/2 cups loosely packed fresh coriander sprigs, washed well, spun dry, and chopped fine
Garnish: chopped salted roasted cashews and fresh coriander sprigs
Directions
2.
In a blender blend sauce ingredients with salt and pepper to taste until smooth. Sauce may be made 3 days ahead and chilled, covered. Bring sauce to room temperature and stir before using.
3.
Just before serving, in a 6-quart kettle bring 5 quarts salted water to a boil and cook spaghetti until al dente. In a colander drain spaghetti and rinse well under cold water. Drain spaghetti well and in a bowl toss with sauce and chopped coriander.
4.
Garnish sesame noodles with cashews and coriander.
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