Substitutions:
- Replace the chorizo with Italian-style fresh hot sausage, or skip the sausage entirely and use tiny shrimp called brine shrimp. If you leave out the chorizo and don't replace it with any other sausage, you'll have a good, basic red clam sauce to which you can add mussels and/or diced and sautéed red and green bell peppers.
- Spice up the sauce with a last-second addition of cayenne or crushed red pepper flakes.
- Skip the pasta and serve the sauce over steamed rice.
food
Linguine with Manila Clams & Spicy Sausage
Using ingredients from around the world this recipe is unique, combining the spiciness of paprika-tinged chorizo sausage with shellfish. Clams have a distinct flavour of their own, but get along well with other foods, absorbing the qualities of whatever they're cooked with. Here, they take on the spices and richness of the chorizo.
Ingredients (Serves 4)
| 1/4 | cup olive oil |
| 3 or 4 | olive oil-packed flat anchovy fillets, drained, rinsed, patted dry, and roughly chopped (optional) |
| 1/2 | cup onion, cut into small dice |
| 1/2 | pound cured chorizo or other lightly spicy, Spanish-style sausage, sliced into 1/4–inch rounds |
| 2 | dozen fresh Manila clams, in their shells, well scrubbed |
| 2 | tablespoons chopped garlic |
| 1 | can (15.5-ounces) plum tomatoes, seeded and crushed, with juice |
| 1/2 | cup dry white wine |
| 1 | pound dried linguine or spaghetti |
| 1/4 | cup basil leaves cut into julienne |
| 1/2 | cup chopped Italian parsley |
Instructions
Preparation
- Bring 6 quarts water to a boil in a large, heavy-bottomed pot over high heat; add 2 tablespoons salt.
- While water is coming to a boil, heat oil in a sauce pan over medium heat. Add chopped anchovy fillets, if using, and sauté over medium heat until anchovies begin to melt and dissolve, about 2 minutes. Add onion and chorizo and sauté until chorizo begins to brown, about 5 minutes. Add clams and garlic. When garlic has softened but not browned, add tomatoes, season with salt and pepper and cook until tomatoes begin to break down, 5 minutes. Pour in white wine, cover pan, and cook until clams steam open, about 5 minutes.
- Meanwhile, add pasta to boiling water and cook until al dente, about 9 minutes. Drain pasta and transfer it to a large serving bowl.
- When clams are done, use tongs to remove and discard any that have not opened. Add basil to pan with sauce and continue cooking for just a minute. Remove pan from heat.
- Divide pasta on plates and spoon on sauce being sure to include some chorizo and clams in each serving. Top each portion with parsley and serve immediately.
*Find this and other great recipes in…
Nightly Specials
By Michael Lomonaco
Too often, home cooks find themselves in a rut, recycling the same meals week after week. Nightly Specials offers 125 recipes that shows that there is no end to the possibilities whether “winging it” to whip up an dinner-party menu or simply tuning out weeknight dinners that are as original as they are delicious.
*This recipe has been adapted from its original.
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