Prevent your screen from going dark
Makes 4 servings 1x
Time 30 minutes
1. 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.
2. Put the oil in a large pot over medium-low heat. When it’s hot, add the garlic and cook, stirring frequently, until soft and beginning to color, 5 to 8 minutes.
3. 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 2. They will probably not cook perfectly evenly — some will become darker than others — but avoid letting more than a few pieces blacken.
4. Add the paprika and most of the parsley 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 noodles are just tender, 8 to 10 minutes. Taste and adjust the seasoning. Serve right away, garnished with the remaining 2 tablespoons or so of parsley and the bread crumbs.
– Recipe from How to Cook Everything: Completely Revised 20th Anniversary Edition
How To Make Fried Bread Crumbs
Tear a few slices of good-quality bread (preferably a day or two old) into pieces and put them in a food processor. Pulse a few times, then let the machine run for a few seconds until coarsely chopped. For every 1/2 cup of bread crumbs, heat about 1 tablespoon olive oil in a skillet. When it’s hot, add the crumbs and cook, stirring occasionally, until lightly browned, about 5 minutes. Season with salt or and drain on towels; use immediately.