Recipe: Spicy Clam Chorizo Pasta | KCET
Recipe: Spicy Clam Chorizo Pasta
This recipe was originally published on patijinch.com.
Spicy Clam Chorizo Pasta
Pasta con Salsa Picante de Chorizo y Almejas
Serves 4 to 5
- 4 to 5 dozen small littleneck clams
- 4 tablespoons olive oil divided
- 1/2 pound chorizo casings removed and chopped
- 1 cup finely chopped white onion
- 5 garlic cloves pressed or finely chopped
- 2 chiles de arbol stemmed, chopped (keep the seeds), or more to taste
- 1 cup light beer that you like to drink
- 1/2 teaspoon kosher or sea salt or to taste
- 1 28-ounce can crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon honey
- 1 pound spaghetti
- 2 tablespoons chopped cilantro leaves
- 2 tablespoons chopped parsley leaves
Rinse and scrub the clams under cold water, making sure they are closed and unbroken. Discard any that aren’t closed. Drain well.
Heat 2 tablespoons of the olive oil in a large pot or casserole set over medium-high heat. Once hot, add the chorizo, breaking it into smaller pieces with two wooden spatulas or spoons, and fry until it begins to crisp and brown, about 4 minutes. Remove the chorizo with a slotted spoon and place in a bowl.
Add the 2 remaining tablespoons of olive oil to the rendered chorizo fat and reduce the heat to medium. Add the onion and cook, stirring often, for a couple minutes until softened. Add the garlic and chile de arbol and cook for a minute, until the garlic is fragrant and the chile de arbol begins to toast. Pour in the beer, add the salt, and once it comes to a simmer, incorporate the drained clams. Let it come to a simmer again, cover with a lid, and cook for 6 to 7 minutes, until the shells open.
Remove the lid and transfer the clams using a slotted spoon into a bowl, including the ones that may have fallen from the shells. Raise the heat to medium-high and continue to cook the beer-clam liquid for 6 to 7 minutes, so it strongly simmers and a lot of the alcohol evaporates. Add the crushed tomatoes, tomato paste and honey. Stir well, reduce the heat to low, cover, and cook for 10 to 12 minutes, stirring once in between.
Meanwhile, bring salted water to a boil in a large pot. Add the spaghetti and cook until al dente, about 9 to 10 minutes.
Remove about 3 dozen clams from their shells and discard those shells. Remove the lid from the pot with the sauce and incorporate the cooked chorizo, shelled clams, and the clams still in their shells. Mix well.
Strain the spaghetti and add it to the sauce. Toss until it is coated. Transfer to a serving platter or individual bowls and garnish with the parsley and cilantro and serve.
A Q&A will immediately follow the screening with Oscar-winning cinematographer Roger Deakins.
During the late 19th and early 20th century, many mass-produced black dolls were stereotypical, caricature-like and expressed racist undertones. Shindana Toys helped change the paradigm, irrevocably changing the toy industry today.
On November 24, 1965, the Louis Smith and Robert Hall launched an organization called Operation Bootstrap. The organization emphasized the importance of black entrepreneurship and used its business initiatives to shift public perception of black identity.
The Yurok people care for all of their family members, and their kin — including condors and salmon — reciprocate the care.
- 1 of 221
- next ›
Pati is invited to cook a special Cinco de Mayo dinner at the prestigious James Beard House in New York.
Along with Chef Guillermo Gomez of Cabo's luxurious Esperanza Hotel, Pati sets out into the Sea of Cortez to reel in the catch-of-the-day that they will later grill up beachside.
Pati spends the day in Los Cabos with local legend Edith Jimenez, who worked her way up from waitress to living out her dream of owning the restaurant.
One of the region's most celebrated chefs, Javier Plascencia, gives Pati a tour of the Baja he knows and loves before they make their way to his newest restaurant, Jazamango.
In the crystal clear waters off Baja Sur's breathtaking capital, La Paz, Pati swims with whale sharks, then satiates the appetite she worked up with some must-eat local food.
- 1 of 8
- next ›