Bring a large pot of water to a boil and salt it generously.
While the water heats, put half the oil in a skillet over medium heat.
Add the smashed garlic and cook for about 1 minute until fragrant.
Add the blanched almonds and continue to cook, stirring often, for about 3 minutes until lightly golden.
Carefully transfer the almond and garlic mixture to a food processor.
Let it cool slightly, then blend until a smooth paste forms.
Drizzle in the remaining oil as needed to achieve a pourable consistency, slightly thinner than commercial peanut butter.
Season with salt and pepper to taste.
Cook the pasta in the boiling water according to package directions until al dente.
Before draining, reserve at least 1/2 cup (480 ml) of the starchy pasta water.
In a large bowl, combine 3 to 4 tablespoons (60 ml / 2 fl oz) of the almond butter sauce with a splash of the reserved pasta water and whisk to combine.
Add the drained pasta to the bowl and toss thoroughly to coat. If the sauce is too thick, add more pasta water, one tablespoon at a time, until it reaches your desired creaminess.
Taste and adjust seasoning if necessary.
Serve immediately, garnished with fresh herbs and a sprinkle of Parmesan cheese, if using.
Don't skip reserving the pasta water! The starch in the water is essential for emulsifying the sauce and helping it cling perfectly to the pasta.
