tagiatelle* with cashews This could possibly be my all-time favorite pasta dish. I hope none of you who read this still believe that spaghetti or pasta have to be rinsed in cold water after cooking. This is one of those old wives tales (I beg forgiveness from all old wives) that millions of people blindly accept as being an unchallengeable fact of life. After shaking out the last drops of water, simply add some olive oil, butter or whatever sauce you're using to prevent sticking. 250g cashews 4 large garlic cloves, minced 3—4 small red chili peppers, deseeded and finely chopped 1 lb tagliatella 5 tablespoons olive oil 3 tablespoons chopped cilantro (coriander) 2 tablespoons chopped chives 2 tablespoons butter   1. Roast the cashews. I usually do this under the grill in my oven. This method needs constant attention because at first nothing seems to be happening and then bang, if you're not careful you're going to have a lot of burned cashews. You can also bake them at a medium temperature for about 10 - 12 minutes. Chop up the cashew nuts but not to finely. You should have a lot of big chunks. 2. Heat the olive oil in a large frying pan and fry the chili and garlic for about 2 minutes until the garlic takes on a light brown color. 3. Cook the tagliatella according to package directions and drain well.. By the way, nothing beats homemade tagliatella. 4. Add the pasta and cashew nuts to the frying pan and mix well. Transfer everything to a pre- warmed bowl, mix in the cilantro and chives and top off with butter. back *homemade tagliatella