Linguine in Clam Sauce w/ Smoked Chorizo & Sundried Tomatoes
Courtesy of Lobster Place/Cull & Pistol Test Kitchen
This perfectly briny and slightly spicy garlic-clam sauce combines the smokiness of chorizo and the sweetness of sun-dried tomatoes to create a simple pasta dish that never fails to impress. Don’t forget to have a warm and toasty baguette on hand to sop up that sauce at the end.
- 1/3 cup of olive oil
- 4 cloves of garlic, minced
- 1 tspn, red pepper flakes
- ¼ Cup sun-dried tomatoes cut into 1 inch strips
- ¼ Cup of white wine
- 2 dozen littlenecks, rinsed of any grit
- ¼ lb smoked chorizo, cut into ¼ inch pieces
- 2 Tblsp butter
- 1 pound of pasta (preferably linguine, but any pasta will work)
- Fresh parsley, chopped
- ¼ cup of grated Parmesan cheese
- Fresh ground pepper
Fill a 10qt pot with water, add two tablespoons of salt and bring to a boil. Add the pasta and cook until al dente.
While your pasta is cooking, take a large sauté pan and heat the olive oil over very low heat. Add the garlic, red pepper flakes and sundried tomatoes and allow everything to slowly cook for 10 minutes so that the flavors infuse into the olive oil.
While these ingredients are cooking, take a separate sauté pan and cook the chorizo on medium heat until browned and slightly crispy. Place the chorizo on a plate covered with a paper towel to absorb the grease and set aside.
After the olive oil, garlic, red pepper flakes and sundried tomatoes have been cooking for 10 minutes, add the clams to the pan along with the white wine, then increase the heat to medium high and cover. When the clams start to open (approx. 4- 6 minutes), remove them from the pan and place in a separate bowl. Once all of the clams have been opened and removed, reduce the heat to low and add the butter to thicken and smooth the sauce. Add the clams back to the sauce along with the cooked pasta and chorizo.
Toss everything together with the parsley, parmesan cheese and fresh ground pepper and serve.