Bring a large saucepan of salted water to the boil and cook the pasta according to the instructions on the packet.

Toast the whole and flaked almonds separately under a moderate grill until golden brown. Set the flaked almonds aside.

To make the sauce, chop the parsley finely in a food processor. Add the whole almonds and reduce to a fine consistency.

Add the garlic, olive oil, lemon juice, sugar and water. Combine to make a sauce.

Drain the pasta and combine with half of the sauce. (The remainder of the sauce will keep in a screw-top jar in the fridge for up to ten days.)