1/2 cup star shaped pasta or 1/2 cup other tiny pasta
2 tablespoons dry sherry
Directions
Place the garlic and olive oil in a blender or food processor and process until smooth.
Transfer to a large pot over medium heat and cook until very fragrant, about 3 minutes, being careful not to let the garlic brown.
Stir in the stock and season with salt and cayenne to taste.
Bring to a boil, reduce the heat to medium-low, and simmer for 20 to 30 minutes.
Meanwhile, cook the pasta in a pot of boiling salted water, stirring occasionally, until al dente, about 5 minutes. Drain and divide among 4 soup bowls.
When ready to serve, add the sherry to the soup, ladle into the bowls, and serve at once.
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