PASTA -- Angel Hair Pasta

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* Exported from MasterCook *

 

Angel Hair Pasta with Ancho Chile Sauce

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

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4 ancho chiles, stemmed -- seeds & veins remove

2 1/2 cups vegetable broth

2 whole cloves

4 cloves garlic -- minced

1/8 teaspoon cumin seeds

salt to taste

1/4 cup olive oil

4 ounces fresh angel hair pasta in nests*

1/3 cup Ramano or Parmesan cheese -- grated

avocadoes

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 stock into a blender/food processor with cloves, garlic, cumin.

Blend. Season with salt. Add 1 c more stock and 1 chile at a time, blending to a

smooth consistency before adding the next. Do this to all the chiles.

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.

 

 

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NOTES : You can skip the avocados if you like, but the lime juice really makes

the dish.

 

*Must use the fresh stuff. Dry pasta nests won't work.