Sopa de Conchas
1 lb Conchas
2 8 oz cans tomato sauce
1 small can el pato sauce
2 tbls knorr chicken bouillon powder
2-3 cloves garlic
1/2 sweet onion cut into quarters
1/2 cup vegetable oil for frying
1 bunch cilantro
First heat oil in pot, add onions and garlic, cook until aromatic.
Next add Conchas and fry until golden brown or a little darker. Add your tomato sauce and el pato to Conchas(be careful).. add water about 3-4 inches above pasta. Add your knorr and salt to taste. Cook until pasta is tender. Add cilantro to pot right before serving. Garnish with la crema and whatever you like.
