1 pound fideos or angel-hair pasta, broken into 2-inch pieces
4 cups fish stock, divided
Kosher salt and freshly ground black pepper, to taste
1 pound cleaned calamari, cut into ½-inch pieces
Chopped parsley, for garnish
Directions
In a large skillet, heat the olive oil over medium heat. Add the pasta and cook, stirring constantly and carefully, until well browned, 6 to 8 minutes.
Add 2 cups of the fish stock and bring to a boil. Season with salt and pepper. Once the pasta has softened, add the remaining 2 cups of stock and cook until al dente, 4 to 5 minutes.
Add the calamari and cook until tender, 1 to 2 minutes. Adjust the seasoning with salt and pepper. Remove from the heat and drizzle with more olive oil, garnish with parsley then serve.