Skip to main content

Recipe: Spicy Clam Chorizo Pasta

Support Provided By
spicy clam chorizo pasta
Courtesy of Pati's Mexican Table

This recipe was originally published on patijinch.com.

Spicy Clam Chorizo Pasta

Pasta con Salsa Picante de Chorizo y Almejas

Serves 4 to 5

Ingredients

  • 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

To Prepare

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.

Support Provided By
Read More
A black and white photo of an adult dressed as the easter bunny with a giant costumed head, holding a little girl on their left who gives it a kiss on the cheek and, with his right arm, holding a little boy who brings his hands to his eyes as though wiping away tears.

Behold the Bunnies and Bonnets of L.A.'s Past Easter Celebrations

The onset of the spring season heralds the arrival of fragrant flowers in bloom — and all the critters that enjoy them, including the Easter bunny and families who anticipate his arrival with egg hunts, parades and questionable fashion choices.
A black and white image of an elephant holding a broom with its trunk. A man is seen near the elephant, walking towards the animal.

Lions and Tigers and Cameras! How the Movies Gave Los Angeles a Zoo

The early days of the movies in Los Angeles inadvertently allowed visitors to experience the largest collection of animals in the western United States. When animals weren't appearing in a movie, they were rented out to other film companies, performed for studio visitors, or in the case of filmmaker William Selig's collection — an opportunity to create one of Los Angeles' first zoos.
A vertical, black and white portrait of a blonde woman wearing a sparkly four-leaf clover costume as she holds her arms out and extends a leg as though in a curtsy.

Irish for a Day: L.A.'s History of 'Going Green' on St. Patrick's Day

Whether it was a parade, dance, tea party, home celebration or just enjoying a good ol' wee dram of whisky, here's a photo essay of how Los Angeles donned its green apparel to celebrate St. Patrick's Day and embrace the luck o' the Irish over the years.