Linguine with Clams and Chorizo Recipe
By Amy Wisniewski
Surf ’n’ turf is a classic combo that rarely goes beyond a lobster tail and steak. For a fun twist that’s not quite as costly, pair spicy Mexican chorizo and clams, toss them over pasta, and consider it surf ’n’ turf for the weeknight schedule.
What to buy: Mexican chorizo (not to be confused with its Spanish counterpart) is a fresh pork sausage that must be cooked prior to eating. It can be mild or spicy, and is found at gourmet markets or online. If you can’t find Mexican chorizo, you can sub in any fresh, spicy sausage.
INGREDIENTS
INSTRUCTIONS
- Fill a large bowl with cold water and place clams in the water (they should be covered). Let soak for 10 minutes, then drain. Scrub clams under cold water and set aside.
- Fill a large pot with heavily salted water and bring to a boil. Cook pasta according to the package directions. Drain, reserving 1/2 cup of the pasta liquid. Return pasta to the pot and set aside.
- While the pasta cooks, heat olive oil in a large, straight-sided pan with a tight-fitting lid over medium-high heat. When the oil shimmers, add the chorizo and break it up with the back of a spoon. Cook, stirring occasionally, until brown, about 6 minutes. Add the shallots and garlic, season with salt and freshly ground black pepper, and cook, stirring occasionally, until softened, about 3 minutes.
- Remove the pan from heat, carefully add the vodka, and stir to scrape up any browned bits from the bottom of the pan. Add reserved clams, cover, and steam until the clams open, about 3 to 5 minutes. (Discard any that don’t open.)
- Add clams, chorizo, reserved pasta water, and parsley to the pot with the pasta and stir to combine.
Recipe does send cool, I was envisioning some toasted breadcrumbs to give the clams an oreganata-like vibe. Obviously don't want to overdo it with pasta in the mix, but there's something about that coarse texture coupled with clams that makes my taste buds sing!
Jonny
www.SundaySauceNY.com
I think recipe sounds awesome too, I love clam linguine and the adding of sausage is a great idea, I would substitute for a turkey or chicken sausage to lighten the calories alittle bit, will definitely try.
i think this sounds great! i found another that sounds similar, minus the chorizo (which i do like btw). This one has hot pepper flakes which are my favorite. Try it out!
http://www.behindtheburner.com/recipe/linguine-with-baby-clams-by-chef-ed-brown.html