I won't divulge the name of the restaurant I follow on Twitter. It's where I got the idea for this dish, but I'm certain my version looks or tastes nothing like what the chef was hinting at.
Toasted pasta cooked in stock. I had to have it, no matter how it turned out.
Simplicity. We knocked down a chicken carcass and gently simmered it for two hours with onion, carrot, celery... The chicken itself was very herby, so we backed off there. But make sure it's as salty as you like, because this is food!
Next, I grabbed a few coiled nests of fideo (really, capellini), and tucked them in a plastic bag. Went medieval on them with a rolling pin. Cranky was cowering somewhere else.
These broken bits of noodle went into a dry skillet over somewhat aggressive heat, and I stirred them until I had a crazy quilt of earth tones.
Dump the toasted noodles on a plate and add a little olive oil to the hot pan. Toss in a couple of sliced cloves of garlic and get them a bit golden.
And then? And then? Duh. Cook the noodles and garlic in the strained chicken stock. Until you like them. Flavor with clever flicks of hot smoked paprika; not too much but you want to kind of notice it.
This was almost baby food, it was so edible and reassuring. But it was stinky with garlic and sticky with gelatin; very adult.
We're totally going to have this again. Although maybe I'll sample the restaurant's version and find where I went right, and where I could go righter. I suspect there were crustaceans involved. Maybe bivalves.