Spaghetti with Chorizo and Almonds

Spaghetti with Chorizo and Almonds
Photo by Romulo Yanes


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

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


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