Spaghetti Nests with Egg, Chile and Herbs
Cook the pasta in boiling salted water until al dente, then drain. Rinse the herbs, shake dry, pluck off the leaves and chop finely. Trim the scallions, rinse and cut into thin rings. Cook in a large skillet (or two smaller) in hot oil. Crush the chile in a mortar and add the cream and the herbs. Bring to a boil and stir in the pasta. Turn into four nests and push a trough into each with a tablespoon. In each well place 1 beaten egg, season with salt and pepper, sprinkle to taste with chile flakes and let thicken. Serve immediately.