1-1/2 c chicken broth
1/2 c dry white wine*
2 T good EVOO*
4 oz paprika salami, 1/2″ pieces* (I really like to use Salumi Cured Meats - Paprika Salami)
1 med onion, chopped
12 oz capellini pasta, 2″ pieces*
1/2 c sliced almonds, toasted
1-1/2 c water
1/2 tsp saffron threads*
6 garlic cloves, sliced
2 T unsalted butter
1 can ceci beans, chickpeas*
1/2 c chopped parsley
*Available at ATI
1) Bring broth, water, wine, saffron and 1/2 tsp salt to boil in a small saucepan, then reduce heat and keep at a bare simmer.
2) Heat oil in a 6 qt heavy pot over med-high heat until it shimmers, then saute garlic until pale golden, about 30 seconds. Transfer w/ a slotted spoon to a paper towel to drain.
3) Add salami and saute until golden brown, about 3 min. Transfer w/ slotted spoon to paper towel w/ garlic.
4) Add butter to pot and saute onion until golden, about 5 mintues, then add pasta and saute w/ a wooden spoon, until golden, about 4 minutes.
5) Add broth mixture and cook, covered until all the liquid is absorbed, about 6 minutes.
6) Stir in chickpeas, salami, garlic, parsley, and season w/ salt and pepper to taste. Serve pasta sprinkled w/ almonds and drizzled w/ oil.
