Angel Hair Pasta With Ancho Chile Sauce

Directions

1. Subject: D. Kennedy recipes in Food & Wine ANGEL HAIR PASTA WITH ANCHO CHILE SAUCE (Sopa Seca de Fideo con Chile Ancho)
2. Jules Gouffe, pub. in Mexico in 1893 1.In a nonreactive medium saucepan, cover the chiles with water and simmer for 5 min. Remove from heat and let soak till soft, 5 more min. Drain. 2.Pour 1/4 c. of the chicken stock into the blender, add in the cloves, garlic and cumin seeds and blend till smooth. Season with salt. Add in 1 more c. of the stock and the liquid removed chiles, a few at a time, and blend till smooth, adding more stock if necessary. 3.Heat the oil in a large heavy saucepan. Add in the pasta and fry, turning, till it has turned a deep golden brown color, about 3 min
3. (keep the nests intact). Strain off excess oil. 4.Add in the blended sauce to the pasta in the skillet and fry over moderate heat for about 3 min, scraping the bottom of the pan to prevent sticking. Cover and cook over low heat, adding the remaining stock a little at a time to prevent sticking, till the pasta is just cooked through, 5 to 8 min. 5.Transfer to a serving dish, sprinkle with the cheese and serve with the avocado and limes. 4 first course servings.