Preheat the oven to 180°C
Peel and cut the avocado into bite-size pieces. Squeeze a little lime juice over the avocado and season with salt and pepper. Mix the chilli, ginger, garlic and half the olive oil together.
Bring a large sauce pan of water to the boil and season the water with half a teaspoon of salt.
Roast the flaked almonds on a tray until they are golden. Cook the pasta in the boiling water for 12 minutes, then drain. Toss the hot pasta with the ginger-chilli oil. Quickly add the hot almonds, avocado, coriander and the remaining oil. Squeeze over a little more lime juice and season with salt and pepper. Serve immediately.