1 lb. spaghetti
1 lb. butter + 4 tbsp.
4 cloves garlic, peeled
3 1/4 c. chicken stock
1 tbsp. Tabasco
2 tbsp. sugar
Seasoning mix 2 (see Memo)
Seasoning mix 1 (see Memo)
1 c. finely chopped onions
2 tsp. minced garlic
2 tbsp. Worcestershire sauce
32 oz. tomato sauce
2 c. finely chopped scallions
2 lbs. boneless chicken (light and dark), cut in 1/2 inch cubes

Bring 6 quarts of water, together with 1/4 cup of vegetable oil and 3 tablespoons of kosher salt to a rolling boil. Add the pasta, a small amount at a time, breaking up the oil patches. Boil until al dente. Drain into a colander and run cold water over the pasta. When it's cooled, pour on some vegetable oil and toss well.

SEASONING MIX 1:
2 tsp. dried thyme leaves
1 tsp. white pepper
1/2 tsp. dried basil
1 1/4 tsp. cayenne
3/4 tsp. black pepper

Combine seasoning mix 1 and put aside.

In a 4 quart saucepan, combine 1 1/2 sticks of butter, the onion and the garlic cloves; saute over medium heat for 5 minutes, stirring occasionally. Add the minced garlic and seasoning mix; continue cooking until the onions are dark brown but not burned, about 8-10 minutes, stirring often. Add 2 1/2 cups of stock, the Worcestershire and Tabasco, bring to a fast boil, and cook for about 8 minutes, stirring often. Stir in the tomato sauce and bring it to a boil. Then stir in the sugar and 1 cup of scallions; gently simmer for 40 minutes, stirring occasionally.

SEASONING MIX 2:
1 1/2 tbsp. kosher salt
1/5 tsp. garlic powder
1 tsp. black pepper
1/2 tsp. dried basil
1 1/2 tsp. white pepper
1 1/4 tsp. cayenne
1 tsp. cumin

Combine seasoning mix 2, mix well and rub into the chicken. In a large skillet, melt 1 1/2 sticks of butter. Add the remaining cup of chopped scallions and saute over high heat for 3 minutes. Add the chicken, and continue cooking for 10 minutes, stirring frequently. When the tomato sauce has simmered for 40 minutes, add the chicken mixture to it, and heat thoroughly.

To finish the dish, for each serving melt 1-2 tablespoons of butter in a frying pan. Add 1/6 of the cooked pasta, and heat the pasta for 1 minute, stirring constantly. Add 2 tablespoons of the remaining chicken stock and 1 1/4 cups of the chicken mixture. Heat thoroughly and serve on a heated plate. Repeat for each serving. Serves 6.