Stuffed Piquillo Peppers With Idiazábal Cheese Sauce

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2 ounces spaghetti

1 tablespoon extra-virgin olive oil

1 small garlic clove, minced

6 roasted almonds, coarsely chopped

Salt and freshly ground pepper

12 piquillo peppers from a 7.6-ounce jar

1 1/3 cups heavy cream

1 cup finely shredded unsmoked Idiazábal or other unsmoked piquant and nutty sheep's-milk cheese (4 ounces)

Splash of dry sherry

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