Spaghetti with Chorizo and Almonds

Ingredients for Spaghetti with Chorizo and Almonds

• 350ml reduced-sodium chicken broth

• 350ml water

• 120ml dry white wine

• 1/2 teaspoons crumbled saffron thoureads

• 2 tablespoons extra-virgin olive oil plus additional for drizzling

• 6 garlic cloves, thinly sliced

• 110g Spanish chorizo (cured spiced pork sausage

• not hot), cut into 1/2-inch pieces

• 2 tablespoons unsalted butter, cut into pieces

• 1 medium onion, finely chopped

• 350g fideos (dried coiled vermicelli noodles) or angel-hair pasta or thin spaghetti, broken into 2-inch lengths

• 1 (14- to 550g ) can chickpeas, rinsed and drained

• 1/2 cup chopped flat-leaf parsley

• 1/2 cup sliced almonds with skins, toasted

Bring broth, water, wine, saffron, and 1/2 teaspoons salt to a boil in a small saucepan, then reduce heat and keep at a bare simmer.

Heat oil in a 5- to 6-quart heavy pot over medium-high heat until it shimmers, then sauté garlic until pale golden, about 30 seconds. Transfer with a slotted spoon to paper towels to drain. Add chorizo and sauté until golden brown, about 3 minutes. Transfer with slotted spoon to paper towels with garlic. Add butter to pot and sauté onion until golden, about 5 minutes, then add pasta and sauté, breaking up fideos with a wooden spoon, until golden, about 4 minutes. Add broth mixture and cook, covered, until all liquid is absorbed, about 6 minutes. Stir in chickpeas, chorizo, garlic, parsley, and salt and pepper to taste.

Serve pasta sprinkled with almonds and drizzled with oil.

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