Instructions: In a small container, combine the oil, garlic, ginger, and lemon and tangerine zest. Set aside.

To make the sauce, combine chives, cilantro, juice, rice vinegar, soy sauce, light brown sugar, dark sesame oil and Asian chili sauce; set aside.

Place the sesame seeds in an ungreased saute pan and toast until golden; set aside in a small bowl or plate. (These three steps 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, shorting the time by about a minute. Remove from the heat and drain.

Return the empty pasta pot to the stove over medium-high heat. Add the oil-garlic mixture and saute until the garlic begins to sizzle but has not browned. Add the sauce and bring to a rapid boil. Add the pasta and toasted sesame seeds. Stir and toss until evenly combined and well-heated. Taste and adjust the seasonings.

Transfer the pasta to a heated platter or 4 heated dinner plates. Serve at once.

Servings: 4

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