Another wonderful recipe from Cook’s Illustrated and America’s Test Kitchen:
SPANISH-STYLE TOASTED PASTA WITH SHRIMP
Published July 1, 2012. From Cook’s Illustrated.
Traditional recipes for fideuà can take several hours to prepare. We wanted to streamline the recipe but keep the deep flavors of the classic recipes. To replace the slow-cooked fish stock of the classics, we made a quick shrimp stock using th…(more)
In step 5, if your skillet is not broiler-safe, once the pasta is tender transfer the mixture to a broiler-safe 13 by 9-inch baking dish lightly coated with olive oil; scatter the shrimp over the pasta and stir them in to partially submerge. Broil and serve as directed. Serve this dish with lemon wedges and Aïoli, stirring it into individual portions at the table.
IT’S A SNAP
Since traditional short fideos noodles are hard to find, we came up with an easy way to break long strands into even lengths.
Loosely fold 4 ounces of spaghettini in kitchen towel, keeping pasta flat, not bunched.
Position so that 1 to 2 inches of pasta rests on counter and remainder of pasta hangs off edge. Pressing bundle against counter, press down on long end of towel to break strands into pieces, sliding bundle back over edge after each break.