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1
Preheat the oven to 450.
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2
In a medium saucepan, heat 1 tablespoon of the olive oil.
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3
Add the reserved shrimp shells and cook over moderately high heat, stirring, until bright pink, about 3 minutes.
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4
Add the water, cover and simmer over moderate heat for 5 minutes.
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5
Add the cockles, cover and cook until the cockle shells open, about 3 minutes; discard any cockles that do not open.
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6
Strain the shellfish broth through a colander set over a bowl.
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7
Remove the cockles from their shells and reserve them separately in a small bowl.
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8
In a small skillet, heat 1/4 cup of the extra-virgin olive oil.
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9
Add the garlic and Aleppo pepper and cook over low heat until fragrant and lightly browned, about 3 minutes.
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10
Scrape the chile-garlic oil into a small bowl.
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11
In a large pot of boiling salted water, cook the pasta, stirring, until pliable, about 2 minutes.
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12
Drain well and transfer to a bowl.
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13
Drizzle the pasta with olive oil and toss to coat.
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14
As the pasta cools, toss it frequently to loosen the strands.
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15
In the pasta pot, combine the strained shellfish broth with the saffron and boil over high heat until reduced to 3 cups, about 6 minutes.
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16
Add the cream and boil for 1 minute.
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17
Add the pasta and stir well.
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18
Pour the pasta and the broth into a 9-by-13-inch glass or ceramic baking dish.
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19
With 2 forks, toss the pasta with the reserved chile-garlic oil and cockles and season with salt and pepper.
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20
Spread the pasta in an even layer and drizzle with olive oil.
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21
Bake the pasta in the upper third of the oven for 15 minutes, or until the top is crispy.
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22
Meanwhile, in a large skillet, heat the remaining 2 tablespoons of olive oil.
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23
Add the shrimp, season with salt and pepper and cook over moderate heat until just opaque throughout, about 4 minutes.
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24
Add the lemon juice and toss well.
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25
Remove from the heat and stir in the mint.
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26
With kitchen shears, cut the pasta into 4 squares.
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27
With a wide spatula, transfer the pasta to plates.
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28
Top with the chopped almonds and the shrimp and serve.
