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1/2 pound fideos (fine pasta nests) or angel-hair pasta, in 1-inch lengths
2 cups chicken stock
1 cup dry white wine
Large pinch of saffron threads
1/2 pound medium shrimp—shelled, deveined and cut into 1/2-inch pieces, shells reserved
7 tablespoons extra-virgin olive oil
4 ounces chorizo, finely diced
2 tablespoons sliced garlic, plus 1 garlic clove, minced
Large pinch of crushed red pepper
Salt
4 large egg whites
1/2 cup mayonnaise
4 teaspoons fresh lemon juice
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1st Keep
 kokita
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