[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)