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Spaghetti with Ricotta Sauce

ingredients

serves 4
350 g (12 oz) spaghetti
3 tbsp olive oil
45 g (1 1/2 oz) 3 tbsp butter, cut into small pieces
2 tbsp chopped parsley

sauce

125 g (4 1/2 oz) 1 cup freshly ground almonds
125 g (4 1/2 oz) 1/2 cup Ricotta
large pinch of grated nutmeg
large pinch of ground cinnamon
150 ml (1/4 pint) 2/3 cup creme fraiche
125 ml (4 fl oz) 1/2 cup hot chicken stock
1 tbsp pine kernels
pepper
coriander (cilantro) leaves, to garnish

method

1. Cook the spaghetti in a large pan of boiling salted water, to which you have added 1 tablespoon of the oil, for 8 - 10 minutes or until tender. Drain the pasta in a colander, return to the pan and toss with the butter and parsley. Cover the pan and keep warm.

2. To make the sauce, mix together the ground almonds, Ricotta, nutmeg, cinnamon and creme fraiche to make a
thick paste. Gradually pour on the remaining oil, stirring constantly until it is well blended. Gradually pour on the hot stock, stirring all the time, until the sauce is smooth.

3. Transfer the spaghetti to warmed serving dishes, pour on the sauce and toss well. Sprinkle each serving with pine kernels (nuts) and garnish with coriander (cilantro) leaves. Serve warm.

To toss spaghetti and coat it with a sauce or dressing, use the 2 largest forks you can find. Holding one fork in each hand, ease the prongs under the spaghetti from each side and lift them towards the centre. Repeat evenly until the pasta is well coated.

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