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)