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Pasta Chimayo

3 large dried ancho chilies, stemmed, seeded, lightly crumbled
1 cup boiling water
1 tablespoon rice vinegar
2 small garlic cloves
1/2 teaspoon oregano
1/4 teaspoon salt

3 tablespoons butter
1/2 pound uncooked medium shrimp, tails left on
1/4 cup tequila
1 1/2 cups whipping cream
salt and freshly ground pepper

1/2 pound penne pasta
1/4 cup chopped fresh cilantro

Place chilies in bowl; pour boiling water over. Let stand 30
minutes; Drain. Transfer to blender. Add vinegar, garlic, oregano
and salt. Blend until smooth.

Melt butter in heavy large skillet over medium heat. Add shrimp
and saute until pink. Remove from heat. Add tequila. Ignite with
match. Return to heat and cook until flames subside. Transfer
shrimp to bowl using slotted spoon. Cover with foil. Increase
heat to high. Boil tequila until reduced to 1 tablespoon. Add
cream and boil until reduced to sauce consistency. Add 2 tablespoons
chili paste and stir until smooth. Add salt and pepper.

Cook pasta until just tender, but still firm to bite, stirring
occasionally. Drain and transfer to a large bowl.

Pour sauce over pasta, tossing to coat. Divide among plates.
Sprinkle with cilantro and serve.


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