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6 oz. dry linguini or other
thin pasta
1 small green bell pepper,
stemmed, seeded and cut in
bite-size pieces
1/2 to 1 tsp. dry oregano
1 to 2 Tbsp. butter or
Parmesan cheese (to sprinkle
on top)
2 Tbsp. olive oil
1 small onion (but in
bite-size pieces)
1/4 to 1/2 tsp. crushed dried
hot red chilies
18 Chinese pea pods (remove
stems and strings)
3/4 lb. tiny cooked shelled

Cook pasta in 1 1/2 quarts boiling water 6 to 8 minutes.
In a wok or 10 to 12-inch frying pan over high heat, place oil.
When hot, add onion, bell pepper, chilies and oregano. Stir- 
fry until vegetables are tender-crisp, about 5 minutes. Add
pea pods and butter; continue to stir-fry 1 minute. Add
shrimp; stir well, remove from heat. Place cooked pasta on
platter; spoon hot vegetable-shrimp mixture over top. Sprin-
kle Parmesan cheese on top. Serve at once. Serves 2.

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