Based on my very accurate unofficial poll of friends and family, it’s a fact: people are scared of cooking with clams. On the list of intimidating ingredients, clams are right up there with artichokes and lobster. I totally get it. Only recently did I start taking a second look at the seafood counter to explore these shellfish staples.
Now there are definitely some myths about clams that we gotta settle first, so read this article on the basics before you hit the store. Like me, you’ll be so glad you ventured outside of your usual grocery store path to give clams a try.
This trusty, 40-minute recipe for Linguine with Chorizo and Clams is making its way into my weeknight rotation. It would also be great for a date night in or small dinner party. This is *the* dish to make when you want to pull together an impressive dinner but are strapped for time, skill, you name it. When I made this dish for a friend who doesn’t cook, her first reaction was “Wow! I think I could actually cook this!” Mission accomplished.
There aren’t many ingredients in this classic dish, which was very intentional. You’ll find similar recipes online that are loaded with more spices and vegetables, but I like to keep things simple and practical. The flavor combo of the spicy chorizo sausage and salty clams seasons this pasta so nicely, you barely need to add salt and pepper. In fact, the brothy sauce is made with the brine released by the clams when they open up while cooking.
There’s also a lot of easy substitutions you can make in this recipe. Don’t have Italian parsley? Use cilantro. Can’t find chorizo at your grocery store? Pick up some spicy Italian sausage. But one thing is a must-have: white wine. Please don’t substitute chicken broth or water for the wine. It really makes a huge difference in flavor..and you have plenty leftover to enjoy with dinner! (Or, freeze it for next time using this hack.)
Ready to take the plunge and try our Linguine with Chorizo and Clams recipe? Show us your plate on Instagram by tagging your photo #confettikitchen!
What You Need
- 1 tablespoon olive oil
- 1/2 pound linguine
- 1 small onion
- 1 clove garlic
- 2 Roma tomatoes
- 1 small handful Italian parsley, for garnish
- 2/3 pound chorizo (2 links)
- 2 pounds Little Neck clams
- 1/2 cup dry white wine (Sauv Blanc)
- Kosher salt
- Freshly ground black pepper
Large deep skillet or pot
Large pot (for pasta)
Fill a large pot of water and add a generous amount of salt. Bring water to a boil and cook linguine until al dente. While pasta is cooking, start prepping your vegetables.
- Dice tomatoes
- Roughly chop Italian parsley
- Thinly slice onion
- Mince garlic
In a large, deep pan over medium heat, drizzle olive oil. Add sliced onions and chorizo sausage. Use a wooden spoon to break up the sausage as it cooks. Stir occasionally. After about 2-3 minutes, once the onions are softened, add minced garlic. Cook for another minute.
Pour the wine into the pan and add the clams. Increase heat to high. Cover and cook for 5 minutes, or until nearly all of the clams have opened up. Transfer clams to a large bowl and set aside. Throw away any clams that are still closed.
Add diced tomatoes to the pan and cook for another 3 minutes, stirring occasionally to soften tomatoes. Add a pinch of salt and freshly ground black pepper. Toss in the cooked linguine to evenly coat it in the sauce.
Transfer pasta to plates, top with clams, and garnish with chopped parsley. Serve immediately.
Check those clams! Once you bring the clams home, give them a rinse in cold water. If there’s a clam that’s slightly open, press the shells together. If it stays closed, then the clam inside is alive and it’s still fresh and good to use. If the shell springs back open when you stop squeezing, throw it out.
|Chorizo||Spicy Italian sausage|