Mexican Angel Hair Pasta with Ancho Chili Sauce for 2

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Mexican Angel Hair Pasta with Ancho Chili Sauce

 

4 ancho chilies, stemmed, seeds and veins removed

2 1/2 cups  stock

2 whole cloves

3 or 4 garlic clove

1/8 tsp. cumin seeds

salt

1/4 cup olive oil

4 ozs. fresh angel hair pasta in nests (fideo nests). Must use the fresh stuff.

Dry pasta nests won't work.

1/3 cup 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 cup  stock into a blender/food processor with cloves, garlic, cumin.

Blend. Season with salt. Add 1 cup 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 to 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. Serves 2.