Salt and freshly ground pepper to taste, also a little sugar if sour! Cook about 8 ozs of linguine to ala dente and keep warm. Heat a skillet or a wok and add the olive oil, then add the garlic, peppers and the asparagus, and stir fry for about two minutes, then add the prawns, and cook until just pink...combine the broth, lemon juice, lemon zest, ginger and the cornstarch, water mix, and add this to the wok, stirring until it thickens a little...place the pasta in a large pasta dish and add the contents of the wok to it tossing well, and serve immediately....freshly grated parmesan or romano on top. This is a great dish, all the flavors come through, including the habs Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Tue, 10 Nov 1998

Chop asparagus into one inch lengths, put pot of water on to boil with a little salt, and cook pasta until just before al a dente, add asparagus, cook another couple of minutes, drain and blanch. Slice onion into rings and cook until transparent, add garlic, habs, red pepper, sliced into pieces, lemon zest, and when this cooks for a couple of minutes, add the chicken broth and the lemon juice then add the ham, cut into strips, about the same length as the asparagus, check for how wet this is, add more water, OR a little dry white wine, and then add the cornstarch mix, carefuly.
Rinse the blanched pasta and asparagus with a little hot water to moisten if drying out, and add to the other mixture....toss this until well mixed, keep hot, and serve immediately, with either grated romano or parmesan, or my choice is a mix of the two, which I always have on hand. Enjoy, Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Wed, 19 May 1999

Put all ingredients except the pasta and cheese in a blender, beginning with 2 cups of stock and adding more as needed. Taste for seasoning and adjust.
Pour sauce into a saucepan and simmer, stirring frequently. Pour over cooked pasta, toss and serve with Parmesan cheese.
Makes 4 servings.
Per serving: 627 calories; 17 g fat (4 g saturated fat; 24 percent calories from fat); 9 mg cholesterol; 827 mg sodium; 96 g carbohydrates.

From: The Detroit News
Posted By: Judy Howle
Flavors of the South, Recipes for "heat lovers"
Post Date: Wed, 30 Jul 1997

Method:
1. In large, nonstick pan heat the oil over medium-high heat. Add onion and saute for 3 minutes, or until soft. Add garlic and saute for 1 minute longer.
2. Add turkey and cook, breaking up with a wooden spoon, for about 5 minutes or until no longer pink.
3. Season with salt and pepper, then add tomatoes, chiles, and marjoram Bring to a simmer. 4
. Reduce heat to medium-low and let sauce cook for about 30 minutes or until thickened.
5. Preheat oven to 375 degrees.
6. Cook the ziti to al dente. Drain and transfer to a large bowl. Add sauce and toss.
7. Transfer to an ungreased 2 quart baking dish and sprinkle with mozzarella. Bake for about 15 minutes, or until cheese is melted and top is lightly brown. Let rest for 5 minutes before serving.

From: Chile Head Mailing List
Posted By: Tony Lima (TonyLima@ms.spacebbs.com)
Post Date: Sat, 24 Jan 1998

1. In a 2-quart saucepan over medium heat, melt butter. Stir in flour and cook, stirring, until mixture is smooth and bubbly. Remove from heat; whisk in milk. Return to heat and bring to a boil, stirring constantly; mixture will thicken. Boil and stir 1 minute. Stir in salt, hot pepper sauce, and cumin (if used).

2. Remove pan from heat; add cheese, pimiento, green chiles, and olives, stirring until cheese melts. Adjust seasonings to taste.

3. To serve: Preheat oven to 350 degrees F. In boiling salted water, cook 1 pound elbow macaroni, following package directions. Drain; toss with sauce. Adjust seasonings if necessary. Pour into a 2-quart casserole; top with an additional 1/2 pound sharp Cheddar cheese, shredded. Cover; bake until mixture is heated through and cheese is melted, 15 to 20 minutes.

* Timesaver Tip: Sauce can be made up to 6 hours ahead, covered, and refrigerated, or it can be frozen. To freeze, spoon into a freezer container, cover, label, and freeze at 0 degrees F up to 2 months. To serve, defrost sauce 15 to 20 minutes in microwave oven on Defrost setting, stirring several times, or thaw in refrigerator 8 to 24 hours. Gently warm sauce in a saucepan or microwave oven on 50% power until warmed through, about 3 minutes, whisking frequently and vigorously to bring it to a creamy consistency.

NOTES : Here's a new twist to an old standby, macaroni and cheese. Try this sauce with spinach or artichoke pasta, instead of elbow macaroni (see step 3 for directions on cooking the pasta).
Serves: 5

From: The California Culinary Academy
Posted By: Judy Howle
Flavors of the South, Recipes for "heat lovers"
Post Date: Wed, 24 Sep 1997

Mix ground peppers and flour in a bowl and mix well. Add the eggs and mix. You will probably have to do some hand kneading to really get the dough mixed. Place on counter/cutting board and cover with the bowl. Let sit for about 30 min. Anything more than a couple hours may dry it out a bit much. If this happens, use water or olive oil very sparingly (1 tbsp.). Cut the dough into 4 or 5 slices and roll them out using either a rolling pin or pasta machine. Let dry for another half hour. Cook in boiling water for 1-2 minutes, depending on thickness.

I started with one NewMex and then proceeded to add about 20 pequins which turned up the heat considerably. I can feel a little of the heat even when I nibble on some small pieces that fell from the drying rack. The pasta looks great drying in the kitchen, kind of pink with some red pepper flakes here and there. Make sure the peppers are ground up real well if you're going to cut it thin, like for vermicelli or spaghetti.

I'd recommend using a light sauce that allows you to taste the pasta. A heavy ragu sauce would probably overwhelm it.

From: Mike Szwaya, Via: Chile Head Mailing List
Posted By: Mike Szwaya, MikeS@BES.CI.PORTLAND.OR.US
Post Date: Tue, 19 Jan 1999

The process...
Roughly cut up the cilantro and pack into a measuring cup. I don't spend any time separating the leaves from the stems, I just chop it all up. Don't put it in the processor quite yet. Peel the garlic and chop it up in a food processor until it's finely chopped. Add the cilantro and the Parmesan and chop these until everything seems stuck to the sides and won't chop anymore. Trying to chop the leaves after adding the liquid seems to result in leaves that won't chop as finely. Now add the chicken broth and the oil and go at it again. As the processor is working, drop the sour cream in from above until you get the consistency that you like. Salt and pepper to taste.

Want to put some chiles in? If they're fresh, I'd suggest chopping them up with the garlic. If they are in powdered form, I'd put it in after the sour cream, and if they are in rehydrated form, maybe cut back on the amounts of broth or water until you have a handle on the runniness. You get the picture.

This pesto doesn't freeze well because the sour cream gets watery, but it will keep in the fridge for several days. Enjoy!

From:Tom Scheper
Posted By:
Post Date: Sun, 13 Jul 1997

Here is a great summer recipe that works well as an appetizer or a lite main course. It has been a smashing success whenever I have brought it as a covered dish. Everyone always remarks how spicy hot it is, and some even say they usually don't go for spicy food, but loved this anyway. If you follow the recipe exactly, it has a bare minimum of heat to qualify as chilehead-hot, but more pepper sauce could be added.

Ingredients:

Boil the noodles according to package direction, drain, and cool thoroughly under cold running water while still in the colander. Toss the now cool noodles with the sesame oil (you could use the pot you cooked them in for this provided you wash all the starchy remains out), cover, and refrigerate for 2 hours to let the sesame flavor absorb into the noodles. In a large bowl combine the tahini, peanut butter, vinegar, Pepper Sauce, chiles, sugar, chicken broth, soy sauce, and ground black pepper. Stir until smoothe. Add the cold noodles, toss well. Add the cucumber strips and minced scallions, toss well, and serve.

From: Porter Banister
Posted By:Porter Banister
Post Date: Fri, 25 Jul 1997

Cut the ends off the eggplant(Aubergine), and cut into cubes about 1-2 inches square, place these in a colander and sprikle liberally with salt. Let sit for about half an hour, and then rinse well, and pat dry and this will get rid of the bitter juice. Heat a large skillet or non reacting pan, add olive oil to coat the bottom to about 1/4 inch.

Chop onion, garlic and mushrooms, and saute about 2-3 minutes...add the tomatoes, broken up and the tomato paste,mixed with a little water and then add the cut up eggplant. Let this cook, covered for about five minutes, then add a chopped, seeded jalapeno or two or habs if more heat desired. Continue cooking, uncovered until it starts to thicken somewhat, then add the basil and the rosemary and salt & the pepper and about 1 tsp of sugar, cook for another couple of minutes until the flavours all meld...taste for seasoning. Serve with any type of pasta, terrific as a spagetti sauce with a difference! Take the recipe to Italy on your next trip! Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Wed, 24 Jun 1998

Cook noodles according to package directions. Meanwhile, combine flour, curry powder, salt, cayenne pepper and cinnamon in a plastic or paper bag. Add lamb; shake to coat. Heat 1 tablespoon oil in large non-stick skillet over medium-high heat until hot. Add lamb, reserving any remaining flour mixture in bag. Cook 5 to 6 minutes, or until lamb is well-browned. Transfer lamb to plate or bowl; set aside.

Heat remaining 1/2 tablespoon oil in same skillet over medium-low heat. Add carrots and onion; cook 5 minutes, stirring occasionally. Add garlic and reserved flour mixture; cook 1 minute, stirring occasionally. Add broth and raisins; bring to a simmer. Simmer uncovered 8 to 10 minutes or until carrots are tender. Stir in lamb; simmer 4 to 5 minutes or until lamb is heated through and sauce thickens. Drain noodles; top with lamb mixture and sprinkle with mint or parsley.

From: National Pasta Association, Via: Chile Head Mailing List
Posted By: Christopher E. Eaves, cea260@airmail.net
Post Date: Mon, 28 Jun 1999

This dish highly improvised, and you can do the same with your pasta cooking. If you don’t have left over green peas, take out some frozen peas and rinse under hot tap water to thaw out. You may want to add fewer peppers than I did unless you have a high tolerance to heat. You can also skip the vodka and the oriental flavors if you want. The honey in the dish tames the heat a bit and you really don’t taste an overpowering sweetness. If you don’t have honey, you can use brown sugar, plain sugar or even maple syrup.

Put pasta water in large pot (at least 4 1/2 qt pot for 2) on heat and bring up to boil. Add pasta to boiling water and keep stirring. Sauce cooks in the time it takes for the pasta to be done. Start to taste pasta after 6 minutes and strain when down.

Heat a saute pan and then add olive oil, shallots and peppers. Add 1 tbs of the honey. Stir and then add vodka and flame if you like. Alcohol is optional and you can make this dish without it.

Add peas to pan after flame dies down (seems that the honey makes for a bigger flame). You don’t have to flame if you don’t want, most of the alcohol will burn out after a few seconds.

Add tomato sauce and some of the pasta cooking water. Taste. If too hot add more honey. Add soy and oyster sauce if using. When pasta is done, drain and add to the sauce. Add some butter if using and cheese. Add parsley for garnish and then serve in bowls.
Serves 2 for main course or 3-4 as appetizer.

From: jonaspas@sprynet.com
Posted By:Chef Chile
Post Date: Sun, 9 Nov 1997

Preheat the oven to 325F. Toast the nuts for 15 minutes. Set aside the pasta and cheese. Stem and seed the peppers, then cut into 2-inch-wise strips. Stem the eggplant, then cut lengthwise into 1/4-inch-wide slices. Place the vegetables in a large bowl. Set aside the 2 tablespoons of olive oil and basil sprigs. In a small bowl, combine all the ingredients for the marinade. Stir; pour over the vegetables. Toss the vegetables until well coated. Marinate 30 to 60 minutes at room temperature. Grill the vegetables over medium heat on an outdoor gas or charcoal barbecue, or on an indoor grill pan until they soften slightly and acquire light grill marks. During cooking, brush a little marinade over the vegetables. When done, cut the vegetables into 1-inch-wide pieces. Refrigerate. Save the remaining marinade. Grate the cheese, about 1/2 cup. Cut the basil sprigs into slivers and sprinkle over pasta. Bring 4 quarts of water to a rapid boil. Lightly salt the water, then cook the pasta according to the instructions on the package. When the pasta loses its raw texture but is still slightly firm, remove from the heat and drain. Return the empty pasta pot to the stove over high heat. Add the reserved 2 tablespoons olive oil. When the oil becomes hot, add vegetables and cook until reheated. Add the marinade, pasta, walnuts, and the cheese. Stir and toss the pasta until evenly combined and well heated. Taste and adjust the seasonings, especially for salt. Transfer the pasta to a heated platter or 4 heated dinner plates. Serve at once.

Serves 4 as a side dish

From: HOT PASTA by Hugh Carpenter and Teri Sandison, © 1996, used with permission of Ten Speed Press.
Posted By:CompuCook website
Post Date:

Mix the Red Chile Pesto and the cold pasta in a medium bowl. Serve the salad on top of the lettuce leaf, garnish w/ the pepper and olives.
Red Chile Pesto

Puree all the ingredients except the olive oil in a food processor. Slowly add the olive oil while the processor is still running.
Serves about 4

From: Mike Bowers....Chile-Head Mailing List
Posted By:Mike Bowers
Post Date:

Preheat oven to gas mark 6/200C. Cook pasta in boiling water until slightly before al dente (it will cook further in the oven). Drain pasta and set aside.

Chop mozarella finely and add to tomato sauce with 3/4 of grated parmesan and 3/4 of basil. Stir, cover and simmer for a few minutes more until cheese melts.

Mix pasta thoroughly with sauce, turn into oiled gratin or lasagne dish. Scatter remaining basil and parmesan over top. Bake in top part of oven for 15-20 minutes until browned on top. Serve with green salad and a good Chianti (eg Antinori) or Rosso di Montalcino (Il Poggione or Col D'Orcia).
Carnivores can also add sliced Italian pizza or luganega sausage (1/4 inch thick sliced on bias) to this when the cheeses are put into the sauce, brown the luganega slices in a little oil first. Spanish chorizo also works well.

From: Iain Noble
Posted By:Iain Noble
Post Date: Tue, 29 Jul 1997

Boil water in a large pot with a dash of salt and some olive oil. Cook pasta 10 minutes. While pasta is cooking: Cut tomatoes in half and remove seeds, cut each half vertically into 3 strips then once horizontally.

Heat oil and butter over medium-high heat and add garlic, chiles, salt and pepper. (keep face away from pan...trust me.) Cook for one minute then add peas and tomatoes. Cook till tomatoes start to wilt (about 5 minutes).

Drain pasta and divide among 2 plates. Add Sauce then the parmesian cheese and garnish with a few whole basil leaves.

Variations: Substitute Asparagus or Broccoli. Add Chicken, shrimp or scallops.
Serves 2

From:
Posted By: The Pepper Fool
Post Date: 6/30/99

Cook pasta according to package directions until al dente.

Meanwhile, prepare pesto by combining avocados, garlic, lemon juice, cilantro, and Chile Powder in food processor. Process until smooth, about 1 minute.

Drain pasta and transfer to a large serving bowl. Pour pesto over pasta; toss well. Sprinkle with Parmesan before serving.
Makes 8 servings.

From: Vegetarian Times (July 94) with modification Via: Chile Head Mailing List
Posted By: Imildur@aol.com
Post Date: Wed, 25 Nov 1998

1) Cut 2 pounds rutabaga into 1.5 inch cubes. Put into a large pot. Add 3 cups water, 1.5 Tablespons butter, 1/4 teaspoon fresh thyme, 1/2 teaspoon salt. Cook over high heat until tender; drain any excess water; set aside.

2) In a large pot, over medium heat, saute 6 slices thickly sliced smoked bacon, julienned, until just barely crisp, remove to paper towel to drain, set aside, and leave just enough bacon grease in the pot to help saute remaing ingredients.

3) Add 1 onion (your choice of white, red or yellow), peeled and sliced, 1 garlic clove, crushed, and 1 teaspoon (or more, to taste) chile pepper flakes or powder and, over medium heat, saute until onion is just barely translucent.

4) Add 3=>4 pounds just rinsed mixed greens (collards, mustard, turnip, kale, etc.) trimmed and cut into wide ribbons with the water that clinging to them. Cover pot and cook until greens have just withered down. Uncover and add 1 teaspoon salt, 1 teaspoon sugar, and a dozen or so turns of black pepper. Turn heat up to medium-high and partially cover. Cook until greens are just tender, around 15 minutes.

5) Quickly drain the greens, reserving cooking liquor.

ATTENTION: GENERIC PASTA COOKING!!! Steps 6) and 7).
6) Meanwhile, simulltaneously, in large pot, for ANY amount less than 1 pound of pasta, boil 3 quarts of water and add 1.5 Tablespoons salt per pound of pasta; for 1 pound of pasta, boil 4.5 quarts water, then salt with 1.5 heaping Tablespoons of salt and 1 Tablespoon of oil. (For 1.5 pounds pasta, use 5 quarts water and 2.25 Tablespoons salt and 1 Tablespoon of oil, for 2 pounds pasta, use 5.5 quarts of water and 2 Tablespoons salt and 1 Tablespoon of oil; and NEVER cook more than 2 ponds of pasta in a single pot because you can't stir it well, drain it fast enough, and get it seasoned and coated quickly enough to keep it from sticking together.) Then bring to a re-boil, then dump in 1 pound pasta all at once and stir enough to keep it from sticking together, cover so it will more quickly come to a re-boil and watch so it doesn't boil over, then uncover and and adjust the heat to cook at a lively (but not fierce) boil until the pasta is just (if not homemade, ignore the times on the package) al dente: Keep tasting it until it just begins to loose its stiffness and is tender enough so you can bite through without snapping it, then immediately add a cup of ice-cold water to slow the cooking; turn off the heat, and immediately drain and shake well to rid of water (inside the tubes like penne and the like), put back into pot.
7) The instant pasta is drained, it should be coated with whatever sauce or else it will stick together in a disastrous, gummy mass.

8) Immediately add greens and rutabaga to pasta and toss all very gently in the still warm pot.

9) Immediately taste and reseason if necessary and add greens' liquor if desired to moisten a little more.

8) Immediately serve 4=>6.

My notes: I would also think about:
In step 1), substituting 1.5 inch cubes of turnip cooked in water-thinned milk or cream and/or 1.5 cubes of parsnip for some or all the rutabaga;
In step 2), subsituting really good smoked sausage for some or all of the bacon;
In step 3), adding lots more garlic (my taste) but adding all garlic near the end of step 3) so it doesn't get a chance to scorch and turn bitter/burnt and adding any minced vegetables you like to the onion, along with the heat: I really, really like Jim Campbell, Franklin, Indiana's fireman's current grind: 80% Red Savina™, 10% Red Scotch Bonnet, and 10% Dominican red at (317) 736-8281 [Jim, get a plug, suffer calls] or http://wildpepper.com/smoke%20dried.html or jim@wildpepper.com
In step 4), the sweetness of the sugar is added to somewhat offset/contrast the bitterness of the greens, so, for more complex flavor I might try 1/2 teaspoon of sugar with 1/4 teaspoon of honey or maple syrup; and, finally, adding a dash or two of balsamic vinegar along with 1/8 teaspoon of dark brown sugar and/or dark rum;
In step 6) add combinations of oils (your choice) up to around the 1 Tablespoon limit to given a little background flavor.

Insalata:
For cold, cook the pasta, immediately [I assume "immediately" was (over) emphasized enough] toss it with 1/4 cup olive oil per pound, add a dozen or more sliced, you pit 'em Greek (Kalamata) black olives (some of them finely minced), optional finely minced roasted hot chiles (of your choice) and/or roasted red bell peppers and/or anchovies, chill, and serve garnished with lots of chopped fresh parsley. Enjoy!

From:Art Pierce,Chile Head Mailing List Via:
Posted By: Art Pierce, pierces@cruzio.com
Post Date: Mon, 14 Dec 1998

Preheat the oven to 375F. Place the red bell peppers in a dry baking pan, skin side up. Place the onion, garlic, and tomatoes in another dry baking pan. Sprinkle the vegetables with the olive oil. Place the pan with the peppers on a shelf near the top of the oven. Place the other pan in the middle of the oven. Roast the vegetables until the onion and tomatoes are golden and soft and the skins of the peppers begin to blister and blacken, 15 to 25 minutes. The tomatoes, garlic, and onion may be done before the peppers. Remove the pans to wire racks. Immediately transfer the roasted bell peppers to a small glass or stainless steel bowl, cover with a tight-fitting lid or plastic wrap, and allow to steam for 10 minutes. This will loosen the skins and make peeling them very easy. Peel the bell peppers and place them in a blender container. Add the roasted tomatoes, garlic, and onion. Add all the spices, the 1 tablespoon olive oil, and the vinegar, if desired. Blend until smooth. You may need to add a small amount of water or stock to thin the sauce. Transfer the sauce to a medium saucepan and heat gently. Cover and keep warm. Bring a large pot of water to a boil. Add 1/4 teaspoon salt. Add the pasta and cook until al dente. Drain the pasta in a colander. If serving immediately, it is not necessary to rinse the pasta. Transfer the pasta to warmed plates. Top with the Roasted Red Pepper Sauce, garnish with the grated cheese, and serve immediately.

Serves 4

From: COOKING AT THE NATURAL CAFE IN SANTA FE by Lynn Walters, © 1992, used with permission of The Crossing Press.
Posted By:CompuCook website
Post Date:

• 3 clove garlic
• 1/8 c pine nuts (or substitute almonds)
• 1/8 c parmesan cheese
• 1/4 bunch cilantro
• 1/4 bunch fresh basil
• 1/8 c red chile powder
• 1/8 c chile caribe (crushed red chiles)
• 1 tsp ground cumin
• salt to taste
• 1 c olive oil

Puree all the ingredients except the olive oil in a food processor. Slowly add the olive oil while the processor is still running.

Origin:
Posted By: Mike, Owner, Chile-heads List

The Japanese considered soba noodles a tonic for the body. Toss them with a fresh herb pesto of garlic, fresh basil and mint and they become a superb restorative.

1. Bring a large pot of water to a boil. Add the snow peas and blanch for 10 seconds. Drain, refresh in cold water and drain again. Blot dry with paper towels.

2. In a bowl, toss together the noodles and the spicy pesto. Arrange the noodles on a platter and arrange the snow peas, chicken, and scallions in concentric circles on top with the chicken and scallions in the center. Serve the dressing on the side or sprinkle the dressing on top and toss lightly.

6 servings

From: Nina Simonds' Asian Noodles: Mouthwatering Dishes to Twirl, Slurp and Savor published by William Morrow.
Posted By:???
Post Date: February 15, 1997

Directions:
1. In a large heavy saucepan cook the onion, the garlic, the jalapeos, the coriander and the cumin in the butter over moderately low heat, stirring, until the onion is softened.

2. Stir in the flour and cook the mixture, stirring, for 3 minutes. Add the milk in a stream, whisking. Bring the liquid to a boil, whisking, and whisk in the tomatoes. Simmer the mixture for 2 minutes and add the cayenne and salt and pepper to taste.

3. In a kettle of boiling salted water cook the macaroni for 6 to 7 minutes, or until it is barely al dente. Drain it well, and in a large bowl combine it with the tomato mixture. Stir in the Monterey Jack and the Cheddar and transfer the mixture to a buttered 13- to 14-by-9-inch shallow baking dish or 3-quart gratin dish.

4. In a bowl stir together the bread crumbs and the Parmesan, sprinkle the mixture evenly over the macaroni mixture, and bake the macaroni and cheese in the middle of a preheated 375-degree oven for 20 to 25 minutes, or until it is golden and bubbling.
Yield: 6-8 servings.

From: Sara Moulton , Chef Gourmet Magazine, Via: Chile Head Mailing List
Posted By: Judy Howle
Flavors of the South, Recipes for "heat lovers"
Post Date: Sun, 20 Dec 1998

In a small container, combine the oil, garlic, ginger, and lemon and tangerine zest, and set aside. Place the sesame seeds in an ungreased sauté pan and toast until golden. In a small bowl, combine all the sauce ingredients and set aside. This may be done up to 8 hours before you begin the final cooking steps. Bring 4 quarts of water to a rapid boil. Lightly salt the water, then cook the pasta according to the instructions on the package. When the pasta loses its raw texture but is still slightly firm, remove from the heat and drain. Return the empty pasta pot to the stove over medium-high heat. Add the oil-garlic mixture and sauté until the garlic begins to sizzle but has not browned. Add the sauce and bring to a rapid boil. Add the pasta and sesame seeds. Stir and toss until evenly combined and well heated. Taste and adjust the seasonings, especially for salt. Transfer the pasta to a heated platter or 4 heated dinner plates. Serve at once. Suggested Accompaniments: Pork chops, Cobb salad, and a walnut fudge cake.

Serves 4 as a side dish

From: HOT PASTA by Hugh Carpenter and Teri Sandison, © 1996, used with permission of Ten Speed Press.
Posted By:CompuCook website
Post Date:

Carefully drain the oil from one tin of sardines into a saucepan (see notes). Slowly bring up the heat (to avoid the juices in the oil spitting to much). Add the onions, & fry gently for a minute, then add the garlic, stir for a minute, then add the chiles. Just before the onions are really soft, add the contents of the tin of tomatoes. Break tomatoes up (if they are not already chopped), bring to the boil, then cover & simmer gently, stirring occasionally.
After approx. 15 minutes, bring pasta water to the boil, & cook the pasta according to directions.

About 5 minutes before the pasta is done, add the sardines to the sauce & stir to break up the fish. After a couple of minutes, add the Fish Sauce & lime or lemon juice (if used). Check for seasoning, & add more fish sauce & lime/lemon if needed, & some black pepper. If the sauce looks to watery, leave the lid off for the last couple of minutes

Just before the pasta is cooked, add the coriander (cilantro) and stir, then remove from heat.

Drain pasta, mix with the sauce & serve with a little extra coriander, lemon/lime wedges, & finely chopped or sliced chile.
Eat.

Notes;
Chiles - I usually use one or two Scotch Bonnets, sliced into rings, as their flavour works well with fish. Failing that, I use fresh Thai's or Jalapenos, although any chiles - dried or fresh, work well.

Sardines - I find that using the canning oil to fry the onions etc. adds to the flavour. If you use two tins, use only the oil from one of them - discard the rest. If you are fat conscious, then sardines canned in brine or water are fine (but discard the liquid). Use fresh if you want (but add to the sauce earlier). For the last two options, you will need to add a tablespoon of olive oil to the recipe.

VARIATIONS;
Add a bell pepper or two (red, green, orange or yellow). Use different fish (oily is best). Use a tin of anchovies (1 3/4 oz (50g)) instead of the fish sauce.

Make the sauce without the sardines, cook only for about 10 minutes, then use it as a sauce to cover & bake fresh fish (eg Mackerel). Garnish with sliced bell pepper, cover and bake for about 20 mins at gas mark 5/190°C/375°F

From: Paul Richards
Posted By: Chile Head Mailing List
Post Date: Fri, 7 Aug 1998