Spaghetti with Chorizo and Almonds recipes

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 threads
• 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

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