Spaghetti with Chorizo and Almonds

Ingredients

• 12 ounces fideos (dried coiled vermicelli noodles) or angel-hair pasta or thin spaghetti
• 1 ½ cups reduced-sodium chicken broth
• 1 14- to 19-ounce can chickpeas
• ½ cup sliced almonds with skins, toasted
• 2 tablespoons unsalted butter
• 4 ounces Spanish chorizo (cured spiced pork sausage; not hot)
• 6 garlic cloves
• + 6 more ingredients
• • 2 tablespoons extra-virgin olive oil
  • ½ cup flat-leaf parsley
  • ½ teaspoon saffron thoureads
  • ½ cup dry white wine
  • 1 medium onion
  • 1 ½ cups water

Bring broth, water, wine, saffron, and 1/2 teaspoon 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 t...

View full recipe at Epicurious