Angel Hair Pasta with Ancho Chili Sauce


4 Ancho chilies, stemmed, seeds and veins removed
2 1/2 c chicken stock
2 whole cloves
1 garlic clove (or more... 4 is recommended)
1/8 tsp cumin seeds
salt
1/4 c olive oil
4 oz fresh angel hair pasta in nests. Must use the fresh stuff. Dry
pasta nests won't work.
1/3 c 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 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.