Creamy chili oil spaghetti with cashew cream sauce and chanterelles

Roughly chop six to seven garlic cloves and finely chop one onion.

Brush the sand and dirt off the chanterelles with a damp paper towel.

Heat a saute pan over medium heat; add 2 tbsp chili oil, the onion and garlic and saute 6 to 7 minutes, sweating the onions well.

Add 2 tsp salt and 1.5 cups raw cashews and saute a few minutes.

Add 2.5 cups water, stir and cook a couple of minutes more.

Transfer to a blender and blend on high until liquefied; cool completely and keep the extra sauce refrigerated up to one to two weeks.

Bring a pot of water to a boil for the pasta.

Dry saute the chanterelles in the saute pan over medium heat 4 to 5 minutes for color.

Add 1 tbsp chili oil, a pinch of salt and pepper; saute 2 to 3 minutes, turn off the heat and set aside.

Cook about a quarter pound of spaghetti about a minute less than the package says, stirring occasionally.

Reheat the saute pan over medium, deglaze with about a third cup of pasta water, add the spaghetti and about one cup of the cream sauce, stir and turn off the heat; loosen with water if too thick.

Plate, top with fresh cracked pepper, a few basil leaves and the chanterelles.