Angel Hair Pasta with Ancho Chile Sauce

• 4 ancho chilesstems, seeds, and veins removed
• 2 1/2 cups chicken stock or water
• 2 whole cloves
• 1 garlic clove, coarsely chopped
• 1/8 teaspoon cumin seeds
• Salt
• 1/4 cup vegetable oil
• 4 ounces angel hair pasta or very fine vermicelli, preferably in nests or skeins
• 1/3 cup finely grated queso anejo or Romano cheese, avocado slices and quartered limes

1. In a nonreactive medium sauce-pan, cover the chiles with water and simmer for 5 minutes.
2. Remove from the heat and let soak until soft, 5 more minutes.
3. Drain.
4. Pour 1/4 cup of the chicken stock into the blender, add the cloves, garlic and cumin seeds and blend until smooth.
5. Season with salt.
6. Add 1 more cup of the stock and the drained chiles, a few at a time, and blend until smooth, adding more stock if necessary.
7. Heat the oil in a large heavy saucepan.
8. Add the pasta and fry, turning, until it has turned a deep golden color, about 3 minutes (keep the nests intact).
9. Strain off excess oil.
10. Add the blended sauce to the pasta in the skillet and fry over moderate heat for about 3 minutes, scraping the bottom of the pan to prevent sticking.
11. Cover and cook over low heat, adding the remaining stock a little at a time to prevent sticking, until the pasta is just cooked through, 5 to 8 minutes.
12. Transfer to a serving dish, sprinkle with the cheese and serve with the avocado and limes.

ancho chilesstems, chicken, cloves, garlic, cumin seeds, salt, vegetable oil, vermicelli, queso anejo

Taken from www.foodandwine.com/recipes/angel-hair-pasta-with-ancho-chile-sauce (may not work)