Spaghetti with Chorizo and Almonds

Ingredients

• 0.5 cup almonds with skins, toasted sliced
• 14 ounce chickpeas rinsed drained canned
• 0.5 cup cooking wine dry white
• 0.5 cup flat-leaf parsley chopped
• 6  garlic cloves thinly sliced
• 1.5 cups chicken broth reduced-sodium
• 2 tablespoons olive oil plus additional extra-virgin for drizzling
• 1 medium onion finely chopped
• 0.5 teaspoon saffron thoureads crumbled
• 12 ounces pasta like spaghetti dried thin ( coiled vermicelli noodles)
• 4 ounces chorizo spanish hot cut into 1/2-inch pieces (cured spiced pork sausage; not )
• 2 tablespoons butter unsalted cut into pieces
• 1.5 cups water 

Equipment

• paper towels
• sauce pan
• pot
• wooden spoon
• slotted spoon

Directions

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 sauté garlic until pale golden, about 30 seconds.
3. Transfer with a slotted spoon to paper towels to drain.
4. Add chorizo and sauté until golden brown, about 3 minutes.
5. Transfer with slotted spoon to paper towels with garlic.
6. 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.
7. 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.
8. Serve pasta sprinkled with almonds and drizzled with oil.