Looking for a dinner that’s both comforting and impressive? This Clam and Chorizo Pasta combines the briny sweetness of fresh clams with the smoky heat of Spanish chorizo, creating a dish that’s sure to become a favorite in your recipe collection. I love how this pasta strikes the perfect balance between elegant and casual – it’s equally suitable for a cozy weeknight dinner or a sophisticated dinner party.
Ingredients
- 1 pound linguine or spaghetti
- 2 pounds fresh littleneck clams, scrubbed clean
- 8 ounces Spanish chorizo, diced
- 4 cloves garlic, thinly sliced
- 1/2 cup dry white wine (such as Pinot Grigio)
- 3 tablespoons olive oil
- 1 teaspoon red pepper flakes (adjust to taste)
- 1/2 cup fresh parsley, chopped
- 2 tablespoons butter
- Salt and freshly ground black pepper to taste
- Lemon wedges for serving
Instructions
- Bring a large pot of salted water to boil for the pasta.
- In a large, deep skillet, heat olive oil over medium heat. Add diced chorizo and cook until it releases its oils and becomes slightly crispy, about 5 minutes.
- Add sliced garlic and red pepper flakes, cooking until garlic becomes fragrant but not brown, about 1 minute.
- Pour in the white wine and bring to a simmer. Add the cleaned clams and cover the skillet.
- Meanwhile, cook pasta according to package instructions until al dente.
- Steam the clams for 5-7 minutes, or until they open completely. Discard any clams that don’t open.
- Add butter to the skillet and swirl until melted.
- Drain pasta, reserving 1/2 cup of pasta water.
- Add pasta to the skillet with clams and chorizo. Toss everything together, adding pasta water as needed to create a silky sauce.
- Finish with fresh parsley, a squeeze of lemon, and additional seasoning if needed.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4-6 people
Recipe Notes
- When cleaning clams, soak them in cold water for 20 minutes before cooking to help remove any sand.
- Spanish chorizo works best for this recipe as it’s already cured. Don’t substitute with Mexican chorizo, which is raw.
- Reserve more pasta water than you think you’ll need – it’s crucial for achieving the right sauce consistency.
- For the best flavor, use a wine you’d actually drink. The wine’s quality will impact the overall taste of the dish.
- If fresh clams aren’t available, you can substitute with two cans of chopped clams, but add them later in the cooking process.
- The pasta should be slightly underdone when you drain it as it will continue cooking in the sauce.
Clam and Chorizo Pasta
This Clam and Chorizo Pasta combines the briny sweetness of fresh clams with the smoky heat of Spanish chorizo, creating a dish that's sure to become a favorite.
Ingredients
- 1 pound linguine or spaghetti
- 2 pounds fresh littleneck clams scrubbed clean
- 8 ounces Spanish chorizo diced
- 4 cloves garlic thinly sliced
- 1/2 cup dry white wine such as Pinot Grigio
- 3 tablespoons olive oil
- 1 teaspoon red pepper flakes adjust to taste
- 1/2 cup fresh parsley chopped
- 2 tablespoons butter
- Salt and freshly ground black pepper to taste
- Lemon wedges for serving
Instructions
- Bring a large pot of salted water to boil for the pasta.
- In a large, deep skillet, heat olive oil over medium heat. Add diced chorizo and cook until it releases its oils and becomes slightly crispy, about 5 minutes.
- Add sliced garlic and red pepper flakes, cooking until garlic becomes fragrant but not brown, about 1 minute.
- Pour in the white wine and bring to a simmer. Add the cleaned clams and cover the skillet.
- Meanwhile, cook pasta according to package instructions until al dente.
- Steam the clams for 5-7 minutes, or until they open completely. Discard any clams that don't open.
- Add butter to the skillet and swirl until melted.
- Drain pasta, reserving 1/2 cup of pasta water.
- Add pasta to the skillet with clams and chorizo. Toss everything together, adding pasta water as needed to create a silky sauce.
- Finish with fresh parsley, a squeeze of lemon, and additional seasoning if needed.
