Spaghetti with Chorizo and Almonds
Makes 6 servings
30 minutes prep time, 30 minutes total
1 3/4 cups reduced-sodium chicken broth (one can)
1 3/4 cups white wine (I like riesling here)
1/2 teaspoon saffron threads, crumbled
1/2 cup sliced almonds with skins
4 ounces Spanish chorizo (preferably hot/picante), cut into 1/2-inch pieces
12 ounces fideos or angel hair pasta, broken into 2-inch lengths
1 can chickpeas, rinsed and drained
1/4 cup chopped flat-leaf parsley
The key to this dish is have a good mise en place. Make sure to chop the chorizo, break up the pasta, and rinse the chickpeas in advance.
In a medium saucepan, combine the broth, wine, and saffron. Bring to a boil, then reduce to a bare simmer while the rest of the ingredients cook.
In a large frying pan or saute pan, toast the sliced almonds until they are lightly browned and fragrant. Set aside. In the same skillet, toast the chorizo over medium heat until it browns and renders its fat, about three minutes, stirring occasionally. Remove the chorizo from the skillet using a slotted spoon and set aside, reserving the oil.
Add the 2-inch lengths of angel hair to the chorizo oil and toast briefly, about 1 minute, stirring gently. Add in the saffron liquid and cook, covered, until the liquid is all absorbed, about 6 minutes. Combine the cooked pasta with the almonds, chorizo, chickpeas, and parsley and toss to distribute everything evenly. Serve, topped with extra parsley.
Adapted quite a lot from Gourmet
