[CH] Angel Hair Pasta with Ancho Chili Sauce
Shantihhh@aol.com
Thu, 25 Feb 1999 13:58:41 EST
This is a nice twist to Chile Pasta. It's great with a good Zindandel (Red is
there any other).
Mary-Anne
Angel Hair Pasta with Ancho Chili Sauce
4 to 6 Ancho chilies, stemmed, seeds and veins removed
2 1/2 c chicken stock
2 whole cloves
6 garlic cloves
1/8 tsp cumin seeds
salt
1/4 c olive oil
4 oz fresh angel hair pasta in nests. Must use the fresh stuff.
Dry pasta nests won't work.
1/3 c grated cheese (Romano is good, goat Gouda is even better)
avocados
limes
In a non-reactive saucepan, cover the chilies with water and simmer 5 minutes.
Remove from heat. Let them soak for 5 more minutes, then drain.
Put 1/4 c chicken stock into a blender/food processor with cloves, garlic,
cumin. Blend. Season with salt. Add 1 c more stock and 1 chili at a time,
blending to a smooth consistency before adding the next. Do this to all the
chilies.
Heat the oil in a large saucepan. Add the pasta, keeping the nests intact, and
fry it (very strange, yes), turning the nests until they reach a deep golden
color. This should only take about 3 minutes. Ours turned a nice crusty brown.
Be sure to
keep the nests intact. Strain off the oil.
Add the sauce to the pasta. Turn up to moderate heat for about 3 minutes,
scraping the bottom to keep the pasta from sticking. Cover. Cook on low,
adding the remaining stock a little at a time to prevent sticking. Cook
another 5-8 minutes.
Serve one nest per person with wedges of avocado and a wedge of lime. Squeeze
a little bit of the lime and some cheese over the nest and eat.
If you want heat (I mean HEAT), sprinkle some of Jim's Apple Habanaro (Mild
to Wild Pepper & Herb)