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
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 can chickpeas rinsed and drained
1/2 cup flat-leaf parsley chopped
1/2 cup sliced almonds with skins toasted
Equipment
Small saucepan
5- to 6-quart heavy pot
Slotted spoon
Paper towels
Wooden spoon
Directions
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.
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 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.
Serve pasta sprinkled with almonds and drizzled with oil.