Baked Pasta With Shrimp

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1/4 cup plus 3 tablespoons extra-virgin olive oil, plus more for drizzling

1 1/2 pounds large shrimp, shelled and deveined, shells reserved

1 quart water

2 pounds cockles, scrubbed

8 garlic cloves, very finely chopped

1 teaspoon Aleppo pepper or 1/2 teaspoon crushed red pepper

3/4 pound angel hair pasta

1/8 teaspoon saffron threads

1/4 cup heavy cream

Salt and freshly ground pepper

1 tablespoon plus 1 teaspoon fresh lemon juice

2 teaspoons finely chopped mint

1/2 cup salted roasted almonds, coarsely chopped

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