Crispy Pan-Fried Shrimp And Chorizo Fideo Cakes

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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


4 large egg whites

1/2 cup mayonnaise

4 teaspoons fresh lemon juice

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