Spaghetti with chorizo and almonds from Gourmet Magazine, July 2007 (page 66)

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Notes about this recipe

  • Rutabaga on January 31, 2020

    Made as written, we found this dish to be pretty bland. With some tweaks, it could be better. I would double the amount of chorizo, and also add some fresh chopped garlic together with the liquid (the garlic flavor didn't really come through). And since I really like crispy chickpeas, I might pan fry them before adding them. Also, my vermicelli turned to mush after cooking in the pan with the lid on. It may be better to add liquid little by little with the lid off, allowing the pasta to absorb just enough to be al dente.

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