Garlic Fideo Soup
Instructions:
Browned noodles are a real treat. Fideo noodles form the
basis of a robust soup typical of Spain.
1 pound fideo, capellini, or other very thin pasta
1/4 cup extra virgin olive oil
1 small head garlic, peeled and minced (about 1/4 cup)
Salt and freshly ground black pepper
2 teaspoons sweet paprika (preferably pimento )
1/4 cup chopped fresh parsley, cilantro, or epazote
leaves, plus 2 tablespoons for garnish
61/2 cups chicken, beef, or vegetable stock
or water
1/2 cup bread crumbs, preferably fresh
MAKES: 4 servings
TIME: 30 minutes
- Put the noodles in a sturdy bag and whack them with a rolling pin or the back of a knife, breaking them into 1- to 2-inch pieces.
- Put the olive oil in a large, deep pot over mediumlow heat. When hot, add the garlic and cook, stirring frequently, until soft and beginning to color, 5 to 8 minutes.
- Raise the heat to medium-high. Add the noodles, sprinkle with salt and pepper, and cook, stirring almost constantly, until they darken, a minute or two. They will probably not cook perfectly evenly—some will become darker than others—but try to avoid letting more than a few pieces blacken.
- Add the paprika and 1/4 cup herbs and stir for a minute to coat the noodles. Add the stock, taking care to loosen any noodles or garlic that might have stuck to the bottom of the pan. Cook, stirring occasionally, until the pasta is just tender, 8 to 10 minutes.
- Taste, adjust the seasoning if necessary, and serve, garnished with a sprinkle of the remaining herbs and the bread crumbs.