Name: Spaghetti with Chorizo and Almonds
Cook time: 30 minutes
Total time: 35 minutes
Yield: Makes 4 servings
Ingredients: 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 fideos (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, toasted

A plate of fideo cooked in broth with chorizo chickpeas and almonds.

Photo by Joseph De Leo, Food Styling by Susan Ottaviano and Stevie Stewart

For this Spanish-inspired pasta, you break the dried noodles and cook them more like rice — the result is a silky mix speckled with crunchy almonds, smoky chorizo, and aromatic saffron.

Recipe information

Total Time
35 minutes
Yield
Makes 4 servings

Ingredients

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 fideos (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, toasted

Preparation

Step 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.
Step 2
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.
Step 3
Serve pasta sprinkled with almonds and drizzled with oil.