Instructions: Combine cilantro and chicken stock in food processor or blender and puree.

Heat butter in saucepan. Add shallots and saute lightly. Add beer. Boil mixture until reduced to about 3 tbs. Add cilantro mixture and cumin.

Season to taste with salt and pepper. Reduce again and add cream. Simmer 3 to 4 minutes, then pour sauce over pasta.

Makes 6 to 8 servings.

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