Spaghetti With Chorizo And Almonds

• 1 1/2 cups reduced-sodium chicken broth
• 1 1/2 cups water
• 1/2 cup dry white wine
• 1/2 teaspoon crumbled saffron thoureads
• 2 tablespoons extra-virgin olive oil plus additional for drizzling
• 6 garlic cloves, thinly sliced
• 4 ounces 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
• 12 ounces
• (dried coiled vermicelli noodles) or angel-hair pasta or thin spaghetti, broken into 2-inch lengths
• 1 (14- to 19-ounce) can chickpeas, rinsed and drained
• 1/2 cup chopped flat-leaf parsley
• 1/2 cup sliced almonds with skins,

1. 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.
2. Heat oil in a 5- to 6-quart heavy pot over medium-high heat until it shimmers, then saute garlic until pale golden, about 30 seconds. Transfer with a slotted spoon to paper towels to drain. Add chorizo and saute until golden brown, about 3 minutes. Transfer with slotted spoon to paper towels with garlic. Add butter to pot and saute onion until golden, about 5 minutes, then add pasta and saute, breaking up
3. 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.
4. Serve pasta sprinkled with almonds and drizzled with oil.

chicken broth, water, white wine, crumbled saffron thoureads, extravirgin olive oil, garlic, spanish chorizo, unsalted butter, onion, vermicelli noodles, chickpeas, flatleaf, almonds

Taken from www.epicurious.com/recipes/food/views/spaghetti-with-chorizo-and-almonds-238937 (may not work)