Easy Thai Pasta

• 13 ounces coconut milk
• 8 ounces satay peanut sauce
• 3 large garlic cloves, minced
• 1 tablespoon minced fresh gingerroot
• 14 teaspoon red chili pepper flakes
• 1 lb linguine, cooked
• chopped green onion, for garnish

1. Combine coconut milk, satay sauce, garlic and grated ginger root.
2. Cover and refrigerate for several hours to allow the flavors to blend.
3. When ready to serve, heat to boiling and pour over freshly cooked linguine that has been prepared al dente.
4. Garnish with chopped scallions.
5. Serves 4 as an appetizer or 6-8 as a side dish.

coconut milk, peanut sauce, garlic, fresh gingerroot, red chili pepper, linguine, green onion

Taken from www.food.com/recipe/easy-thai-pasta-151294 (may not work)