1 1/2 pounds of perciatelli or bucatini pasta – they boil up big!
1 4-inch piece of fresh ginger, peeled and grated
3 large garlic cloves, chopped
1 1/2 cups chicken stock
1/2 cup Tamari (dark soy sauce)
6 scallions, thinly sliced
Fill your largest pot with water and place over high heat. Bring to a boil to cook the pasta, putting a lid on it so it comes up to a boil faster. Once at a boil, add some salt and the pasta and cook to al dente.
Once you’ve dropped the pasta in the boiling water, pre-heat a large skillet over medium heat with two turns of the pan of vegetable oil, about two tablespoons. Add the ginger and garlic and cook, stirring frequently, for 2-3 minutes. Add the chicken stock and Tamari (eyeball it) and bring up to simmer; let it continue to simmer while it waits for the pasta to finish cooking. Drain the pasta thoroughly and add to the skillet. Toss to coat and continue to cook until the pasta has soaked up most of the liquid in the skillet. If you don’t think your skillet is big enough for all the pasta, then transfer the sauce to the pot you cooked the pasta in and combine and cook it in there. Turn the heat off and add the scallions.