Memorial Day and the launch to summer are only a week away, and what’s a better kickoff than a big bowl of clam linguine with chorizo? Add sausage to the mix and you might find with just one more ingredient you’ll have a completely different dish and a quite popular one. Any smoked or cured sausage will do such as kielbasa, Andouille or chorizo because they’re cooked and ready to go right out of the package. They each have different ingredient combos and flavor profiles but the convenience along with their assertive flavors really are a home cook’s best friend. SHC likes chorizo, which gives the dish a kick and just the right balance to the sweet littleneck clams.
Secret ingredient: It’s an ingredient you may never consider, but anchovies are in this clam and chorizo pasta dish. Anchovies are full of flavor and the best part is they literally disappear when they’re cooked into a sauce (so no one will know!).
About Chorizo: Chorizo’s a sausage with Spanish roots. Smokey and spicy from paprika, it adds a ton of flavor to many different recipes. Look for cured (fully cooked) chorizo available at almost any supermarket or specialty store.
Goes With… Summer (Squash) Baba Ganoush, Grilled Cheesy Garlic Bread, Buckle with Strawberries and Cinnamon
- 50 littleneck clams
- ½ cup olive oil
- 1 small onion, chopped
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes
- 1 garlic clove, minced
- 5 anchovies, chopped
- 2 medium tomatoes, seeded and chopped
- ½ cup white wine
- Juice of half a lemon (about 1 tablespoon)
- 1-pound chorizo sausage
- 1-pound linguine
- Place clams in a colander under cold running water. Using a scrub brush, go over the shells to remove any sand. Place in a bowl, cover with a wet towel and refrigerate while you make the sauce (this will keep the living clams in a comfortable, damp environment until your ready to cook them).
- Using a large pot, sauté onion in olive oil over medium heat, until translucent and soft, about 6-8 minutes. Add oregano, red pepper flakes, garlic, and anchovies and continue to cook until anchovies dissolve. Add chopped tomatoes and cook about 5 more minutes. Add wine and lemon juice, bring sauce to a simmer and cook until sauce is reduced a bit, about 10 minutes. Add clams; turn up the heat and cover. Cook until clams are open, about 10 minutes. Stir in sausage to heat through.
- In another pot cook linguine in salted water until al dente. Serve with spicy clams and sausage.