Briny clams and spicy fresh chorizo are a food marriage made in heaven. Linguine with Clams Chorizo and Roasted Tomatoes is a dinner that’s incredibly easy to prepare and equally impressive to serve guests. Serve with a light salad for the perfect meal all year round and any day of the week.
School starts is 4 weeks and I, fully, intend to cram in every single bit of summer I can into each and every day. That means, a few more lazy days on the beach watching the dolphins play in the surf. Stuffing my face with tons of crab. Dips in a pool…or two. Lots of ice cream. Evenings spent in the backyard listening to the crickets and cicadas. Sipping fruity cocktails...the list goes on. There’s a lot left to do and not much time to do it….it will be like me trying to squeeze into my skinny jeans after the holidays. A very tight fit.
But it will be done or, at the very least, a great attempt at conquering the list will be made. And since I have a long list to complete, I thought I’d start with a recipe that’s been on my list to share with all of you for years. At least two to be more specific. It’s one that I created out of necessity….a necessity to eat some clams with something carb-y and a necessity to used up some pretty amazing fresh chorizo I purchased at the farmer’s market to make this Queso Fundido. Linguine with Clams Chorizo and Roasted Tomatoes is seriously the best way to eat pasta….ever. Unless you’re allergic to shellfish. Then I’m sorry, maybe try this pasta dish instead.
There’s really nothing like fresh chorizo. It’s just slightly spicy with a serious flavor punch. Sometimes it’s hard to find but if you can get your hands on it, by all means use it in everything. If you can’t find it you can definitely substitute with a cured/smoked chorizo. Chorizo pairs phenomenally well with clams…like they were made for each other. Tossed with some fresh roasted tomatoes and swirled with pasta….your tastebuds will go absolutely bananas and wonder why you’ve been holding out on this deliciousness for so long.
Linguine with Clams Chorizo and Roasted Tomatoes is super simple to make and, pretty much, all in one pot. You’ll brown the chorizo in a large deep skillet until crisp….remove and then sauté your veggies in that wonderfully oil it’s left behind. THEN, you deglaze the pan with a bit of wine….toss in the clams and tomatoes….and roast in the oven for a bit until the clams open. Toss with your cooked pasta, sprinkle with some basil and parsley. Grate some cheese, grab a fork…grab a cocktail…dig in. Then, sit back and enjoy the musical medley of the crickets because before you know it….we’ll be busting out the snowblowers.
Linguine with Clams Chorizo and Roasted Tomatoes
- 8 ounces fresh chorizo, casings removed (or cured chorizo, diced)
- 1 1/2 cups diced vidalia onion
- 3 garlic cloves, minced
- 3/4 cup dry white wine
- 3 dozen littleneck clams, scrubbed
- 1 1/2 cups diced tomatoes
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground pepper
- 1 pound linguine
- 2 tablespoons fresh chopped parsley
- 2 tablespoons fresh chopped basil
- freshly grated parmesan cheese
- Bring a large pot of salted water to a boil.
- Preheat the oven to 425 degrees.
- In a large, deep-sided skillet, brown the chorizo over medium heat while breaking apart with a fork. Continue to cook until crispy.
- Using a slotted spoon, transfer the chorizo to a bowl and drain off all but 2 tablespoons of fat.
- Return the pan to the heat and add the onions. Cook the onions until softened and beginning to brown, approximately 3-4 minutes. Stir in the garlic and cook for 1 minute longer.
- Add the wine to the pan and deglaze by scraping the brown bits off the bottom with a wooden spoon.
- Add the clams and tomatoes to the pan. Transfer to the oven and roast for 10-15 minutes or until all the clams have opened.
- While the clams are roasting, add the pasta to the pot and cook until al dente, approximately 3-4 minutes. (If using dried pasta, cook according to manufacturer's instructions.)
- Toss the pasta and 1 cup of the pasta cooking liquid with the clams.
- Season with salt and pepper. Sprinkle with parsley, basil and cheese.
- Serve immediately.