CHORIZO CLAM PASTA

Name: Chorizo Clam Pasta
Ingredients: 275 ml water; 200 g of dried linguine; 22 1/2 littleneck clams, could substitute part or all with cockles if desired; 1 fennel bulb finely diced, fronds reserved for garnish; 1 shallot finely diced; 1 clove of garlic, smashed; 1 calabrian chili; 1 tbsp neutral oil; 3 1/2 oz diced spanish chorizo; 1/4 cup finely chopped parsley; 1/4 cup white wine

It's always oyster this and oyster that, but what about the humble littleneck clam, and the even humbler cockle? These formidable little nuggets of protein bring so much flavor both in and out of their shell, a brininess that pairs deliciously with spicy, crispy chorizo. What better way to start cooking with bivalves then a one-pot dish fit for a hot day on the beach?

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INGREDIENTS

250 - 300 ml water

200 g of dried linguine

22 ½ littleneck clams, could substitute part or all with cockles if desired

1 fennel bulb finely diced, fronds reserved for garnish

1 shallot finely diced

1 clove of garlic, smashed

1 calabrian chili

1 tbsp neutral oil

3 - 4 oz diced spanish chorizo

¼ cup finely chopped parsley

¼ cup white wine

DIRECTIONS

Prepare the clams by stirring a handful of salt into a bowl of water until dissolved. Submerge your rinsed clams in them for at least 2 hours. Drain the water and rinse again. Discard any clams that are open or cracked, fresh clams should be shut tight.

In a 10-inch and deep saute pan on medium-low heat, heat 1 tbsp of oil, chilis, diced chorizo, and crushed garlic until fragrant and the oil has turned red. Remove crispy chorizo and strain out garlic and peppers, reserving oil.

In the spiced oil, saute fennel, shallot, and garlic until softened. Add wine and allow alcohol to cook off. Add your rinsed clams, and allow to heat up for about 1 min.

Add water, nestle in pasta, and bring to a boil. Cook uncovered, testing pasta for doneness. Around halfway through, remove any clams that have opened up, to prevent overcooking them. Discard any clams that haven’t opened after 5 minutes of boiling.

When pasta has almost cooked through, drag a spoon through the sauce to make sure it’s thick enough. If it’s too watery, you can carefully drain off a little bit, and reduce it on higher heat.

Once the sauce is at desired consistency, stir in chopped parsley, salt, and pepper to taste.

Serve topped with fennel fronds, crispy chorizo, and clams displayed to your liking.

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