Seaside Linguine with Chorizo and Clams

A19I6044-Edit-Edit

Ready in under 30 minutes and a non-stop flavour flight to seaside deliciousness.

Seaside Linguine with Chorizo and Clams

Makes 4 servings

1 pound dried linguine

2 tablespoons olive oil

½ pound fresh chorizo sausage, divided into 1/2 teaspoon portions (like tiny meatballs)

2 pounds small soft-shell clams, scrubbed clean

4 garlic cloves, minced

1 tablespoon lemon zest

250 ml dry white wine

Sea salt & freshly cracked black pepper

1 small bunch of fresh flat-leaf parsley

Extra virgin olive oil

1 – 2 red chilies, finely sliced

Lemon wedges, for serving.

1. Scrub and clean the clams. Really get in there. Sand isn’t delicious. If any clams are opened, and don’t close with a gentle tap, discard.

2. Bring a large stock pot of salted water to a rapid boil and cook the pasta according to the package directions (al dente, please). 

3. While the pasta is cooking, heat a high-sided pan over medium-heat and pour in the olive oil. Add the chorizo and cook for 4 to 5 minutes, stirring often, until browned on all sides. Add the garlic, lemon zest, white wine, and clams, and season with a hit of sea salt and cracked black pepper. Cover with a lid and cook until all of the clams have opened, about 3 to 4 minutes (discard any clams that do not open – they’re not good). 

4. Add the cooked pasta, fresh parsley, and an extra drizzle of olive oil to the pan and toss with the clams, coating every nook and cranny with seaside deliciousness.

5. Transfer to a serving platter and top with fresh chilies (if you like it spicy). Serve immediately with fresh lemon wedges (and more of that white wine). Delicious!

 

1 Comment

  1. Brina says:

    Great dish! Chorizo and clams are such an awesome combination.

    Like

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