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Misc: Angel Hair with Ancho Chili Sauce

Source of Recipe

Matt Conway


List of Ingredients

4 ancho chiles, stemmed and seeded -- remove veins
2 1/2 cups chicken stock
2 whole cloves
4 cloves garlic
1/8 teaspoon cumin seeds
1/4 cup olive oil
4 ounces fresh angel hair pasta in nests -- must be fresh
1/3 cup grated Romano or Gouda cheese
avocados
limes


Recipe

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.