Linguine with Clams and Chorizo
Total: 45 mins
Active: 35 mins
Makes: 4 servings
3 dozen manila or littleneck clams (about 1 1/2 pounds)
1 pound linguine
2 tablespoons olive oil
8 to 10 ounces good-quality Mexican chorizo, casing removed
2 medium shallots, finely chopped
4 medium garlic cloves, finely chopped
3/4 cup vodka
1/4 cup finely chopped fresh Italian parsley
Fill a large bowl with cold water and place clams in the water (they should
be covered). Let soak for 10 minutes, then drain. Scrub clams under cold
water and set aside.
Fill a large pot with heavily salted water and bring to a boil. Cook pasta
according to the package directions. Drain, reserving 1/2 cup of the pasta
liquid. Return pasta to the pot and set aside.
While the pasta cooks, heat olive oil in a large, straight-sided pan with a
tightfitting lid over medium-high heat. When the oil shimmers, add the
chorizo and break it up with the back of a spoon. Cook, stirring
occasionally, until brown, about 6 minutes. Add the shallots and garlic,
season with salt and freshly ground black pepper, and cook, stirring
occasionally, until softened, about 3 minutes.
Remove the pan from heat, carefully add the vodka, and stir to scrape up any
browned bits from the bottom of the pan. Add reserved clams, cover, and
steam until the clams open, about 3 to 5 minutes. (Discard any that don't
open.)
Add clams, chorizo, reserved pasta water, and parsley to the pot with the
pasta and stir to combine.
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