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- 1/3 cup tahini
- 1/4 cup boiling water
- 3 Tbs. fresh lemon juice
- 3 Tbs. low-sodium soy sauce
- 2 Tbs. minced fresh ginger
- 4 tsp. chile paste with garlic
- 1 Tbs. grated lemon peel
- 1 Tbs. Sugar
- 4 cloves garlic, minced
1.Bring large pot lightly salted water to a boil.
2.Make dressing: Put tahini into medium bowl. Gradually whisk in boiling water until smooth and creamy. Add remaining dressing ingredients and whisk until blended. (Dressing can be made up to 4 days ahead and refrigerated.)
3. Drop linguine into boiling water; stir to prevent sticking. Cook until just tender, 8 to 10 minutes. Drain and rinse with cold running water. Drain again, shaking colander. Transfer to large bowl. Drizzle with sesame oil and toss to coat.