SPICY CLAM CHORIZO PASTA
Clams work their way into plenty of dishes in the Baja Peninsula of Mexico, which is where the chef Pati Jinich picked up this recipe for pasta con salsa picante de chorizo y almejas. The dish, which she featured on an episode of her PBS show, "Pati's Mexican Table," is a nod to the prized clams that are harvested in and around the coastal lagoons on Mexico's Pacific shores. It pays homage to the surf-and-turf dishes in Tijuana, where cooks find seemingly endless ways to mix meat and seafood on a single plate. The dish takes its aggressive heat from chorizo and chiles de arbol, but it can be dialed down by substituting 1/2 teaspoon or less of red-pepper flakes. The beer in the dish is Ms. Jinich's nod to the craft-beer boom in Baja.
Provided by Kim Severson
Categories dinner, weeknight, pastas, seafood, main course
Time 45m
Yield 4 large servings
Number Of Ingredients 14
Steps:
- 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 with a lid set over medium-high heat. Once hot, add the chorizo, breaking it into smaller pieces with 2 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 of 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, shaking the pot occasionally to help distribute the clams, until the shells open.
- Remove the lid and, using a slotted spoon, transfer the clams into a bowl, including the clam meat that may have fallen from the shells, and discarding those with closed 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 clam meat 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. Garnish with the parsley and cilantro, and serve.
Nutrition Facts : @context http, Calories 1034, UnsaturatedFat 25 grams, Carbohydrate 117 grams, Fat 39 grams, Fiber 9 grams, Protein 51 grams, SaturatedFat 11 grams, Sodium 1877 milligrams, Sugar 17 grams, TransFat 0 grams
BROTHY CLAMS AND CHORIZO
Provided by Kelsey Nixon
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a large high-sided saute pan with a lid, heat the olive oil over medium-high heat. Add the chorizo, cooking until it has let off some of its fat and the oil is colored by its spices, 3 to 5 minutes.
- Add the fennel and onions and cook until softened and fragrant, about 4 minutes. Next, add the garlic, pimenton and crushed red pepper and cook for 1 additional minute. Add the clam juice and white wine and bring the mixture to a boil. Add the clams into the broth. Cover and cook until the clams open up, 5 to 6 minutes. Discard any clams that don't open up.
- After the clams have opened, add the parsley, butter, lemon zest and juice. Plate the clams with plenty of the liquid and serve with a piece of crusty bread to sop up all the delicious broth!
CLAMS WITH CHORIZO
Provided by Emeril Lagasse
Categories appetizer
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Heat a large saucepot over medium heat. Add the chorizo and cook, using a spoon or spatula to break up the sausage into small pieces, until the sausage begins to brown. Add the onions and garlic and sprinkle lightly with salt and pepper. Continue to cook until the sausage has browned, 3 to 4 minutes, taking care not to burn the garlic.
- Add the clams to the pot and let settle for a minute, then add the white wine and cilantro. Re-season with salt and pepper and cover tightly with a lid. Let cook about 5 minutes, making sure that the broth at the bottom is at a simmer during that time. After 5 minutes, the clams should have opened or be mostly open; if not, or if the mixture is dry, add another 1/4 cup or so of wine, cover and simmer until the clams are open, 1 to 2 minutes longer. Taste the broth for seasoning and add salt or pepper if necessary. Add the butter to the broth and stir to combine.
- Transfer to a large serving bowl, making sure to pour the broth over the clams. (Remove any unopened clams and discard them.) Serve with crusty bread or baguette.
SPICY CHORIZO PASTA
Macaroni and chorizo is classic Spanish comfort food. While iterations abound, it typically starts by frying smoked chorizo with a little onion, adding canned or fresh tomato and maybe some oregano, then letting it simmer into a thick tomato sauce. It's often topped with cheese and baked like a mac and cheese. Instead of fresh tomatoes, this recipe uses highly concentrated tomato paste, which is made by cooking down tomatoes for ages so you don't have to. The paste fries in the chorizo's rendered drippings for a very fast, silky, smoky and spicy sauce. When shopping for this recipe, look for Spanish chorizo, a shelf-stable sausage usually found near salami and other cured meats in the grocery store. Mexican chorizo is sold fresh and is made with different chiles and spices.
Provided by Ali Slagle
Categories dinner, weekday, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add pasta and cook, according to package directions, until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta.
- Meanwhile, in a large Dutch oven, heat the olive oil and chorizo over medium-high. Cook, stirring occasionally, until chorizo is crisp and brown, 2 to 3 minutes. Turn off the heat and use a slotted spoon to transfer the chorizo to a plate.
- Return the pot to medium heat and add the tomato paste and garlic. Cook, stirring, until the tomato paste is caramelized and a shade darker, 3 to 5 minutes, covering the pan if the splattering is wild. Add the red-pepper flakes and a few grinds of black pepper, then remove from heat.
- Add the cooked pasta and 1/2 cup of the reserved pasta water to the tomato mixture. Return the pot to the medium-high heat, and stir vigorously until the pasta is well coated. Add more pasta water until the sauce is glossy. Stir in the chorizo and season to taste with salt and pepper.
PORTUGUESE CLAMS & CHORIZO W/SPICY TOMATO SAUCE RECIPE - (4/5)
Provided by jargrr
Number Of Ingredients 13
Steps:
- Peel, halve & thinly slice the onion. Peel & mince the garlic. Coarsely chop tomatoes & reserve with juices. Cut prosciutto into 1 ½ x 1/4 inch julienne strips. Adjust oven rack to middle position & heat oven to 400 degrees. Prick sausages, put them in a small baking pan & bake until browned, about 20 minutes. Transfer sausages to a work surface, reserving pan drippings. Cool sausages slightly & cut into 1 inch pieces. Heat oil & reserved drippings in a large skillet. Add onions & cook over low heat until softened, about 30 minutes. Add paprika & red pepper flakes; cook for 2 minutes. Add garlic, tomatoes with juices, prosciutto, sausages, parsley, wine & bay leaf; simmer to blend flavors, about 10 minutes. (Can cool, cover & refrigerate overnight) (Bring sauce to a simmer if refrigerated) Add clams, over, and steam over medium heat until shells open, about 7 to 8 minutes for small clams, 15 minutes for large clams; discard any clams that do not open. Sprinkle with cilantro and serve immediately. Note: I put par boiled pieces of potato into sauce to make it more stew like. Have also put on top of pasta.
PASTA WITH MUSSELS AND CHORIZO
Steps:
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chorizo and shallots, stirring, until chorizo is golden brown on edges, about 4 minutes. Add garlic and sauté, stirring, 1 minute. Add wine and simmer until liquid is reduced by half, about 5 minutes. Keep sauce warm, covered.
- Cook pasta in a large pot of
- Return pasta to pot and add sauce, mussels, parsley, cilantro, and 1/2 cup pasta cooking water. Cook over low heat, stirring, until mussels are heated through. Add more cooking water if pasta seems dry.
- Toss pasta with lemon juice and salt and pepper to taste.
More about "spicy clam chorizo pasta recipes"
SPICY CLAM CHORIZO PASTA - DINING AND COOKING
From diningandcooking.com
Estimated Reading Time 3 mins
RECIPE: SPICY CLAM CHORIZO PASTA RECIPE | PATI'S …
From kcet.org
Estimated Reading Time 2 mins
SPICY CLAM CHORIZO PASTA - PATI JINICH
From patijinich.com
4.5/5 (6)Category Main CourseCuisine MexicanTotal Time 55 mins
- 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.
HOW TO MAKE SPICY CLAM, CHORIZO AND WHITE BEAN SOUP - VIDEO
From myrecipes.com
SPICY CHORIZO PASTA RECIPE - FOOD NEWS
From foodnewsnews.com
SPICY FETTUCCINE WITH CLAMS - CLASSICO® PASTA SAUCE - FOOD
From classico.com
STEAMED CLAMS WITH CHORIZO | HANK SHAW - HUNTER ANGLER …
From honest-food.net
SPICY CHORIZO-CLAM SAUCE ON PASTA - VIKING RANGE, LLC
From vikingrange.com
LINGUINE WITH CLAMS CHORIZO AND ROASTED TOMATOES - THE …
From thesuburbansoapbox.com
SPICY CHORIZO AND CLAM PASTA | THE WHOLESOME HONEY BEE
From thewholesomehoneybee.com
CLAMS AND CHORIZO - GIRL WITH THE IRON CAST
From girlwiththeironcast.com
SPANISH CLAMS WITH CHORIZO - GYPSYPLATE
From gypsyplate.com
HAMA HAMA STEAMER CLAM PASTA RECIPE - HAMA HAMA COMPANY
From hamahamaoysters.com
SPICY CLAM CHORIZO PASTA RECIPE - FOOD NEWS
From foodnewsnews.com
SPANISH CLAMS WITH CHORIZO IN GARLIC SAUCE RECIPE
From spanishsabores.com
SPICY CLAM CHORIZO PASTA - PATI JINICH | RECIPE IN 2021 | CHORIZO …
From pinterest.com
SPICY FETTUCCINE WITH CLAMS - RACHAEL RAY IN SEASON
From rachaelraymag.com
PASTA WITH CLAMS AND CHORIZO - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
CHORIZO PASTA RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
8 & $20 RECIPE: CLAM AND CHORIZO PASTA WITH A CRISP ROSé - WINE …
From winespectator.com
LINGUINE WITH CLAMS AND CHORIZO | PC.CA
From presidentschoice.ca
CHORIZO AND CLAMS LINGUINE - THAI CALIENTE RECIPES
From thaicaliente.com
CLAMS WITH CHORIZO | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
CREAMY CHORIZO PASTA RECIPE (OR CHICKEN, FISH, SEAFOOD) - CRAFT …
From craftbeering.com
IMPOSSIBLE™ CHORIZO AND CLAMS RECIPE | IMPOSSIBLE FOODS
From impossiblefoods.com
CRISPY FRIED PASTA LEFTOVERS WITH SPICY CHORIZO
From more.ctv.ca
AWESOME CLAM AND SPICY CHORIZO PASTA | COOKING AND GOLF
From cookingandgolf.com
EASY CHORIZO AND CLAMS SPAGHETTI RECIPE | SIMPLE. TASTY. GOOD.
From junedarville.com
SPANISH CLAM AND CHORIZO PASTA - WANDERINGS IN MY …
From wanderingsinmykitchen.com
IMPOSSIBLE™ CHORIZO AND CLAMS - THE WHOLE CARROT
From thewholecarrot.com
SPICY CLAM PASTA - RASA MALAYSIA
From rasamalaysia.com
AWESOME CLAM AND SPICY CHORIZO PASTA | COOKING AND GOLF
From pinterest.nz
LINGUINI WITH CLAMS AND CHORIZO RECIPE | POPSUGAR FOOD
From popsugar.com
SPICY CLAMS AND CHORIZO : RECIPES
From reddit.com
SPICY CLAM CHORIZO PASTA - PATI JINICH | RECIPE | MEAT COOKING …
From pinterest.ca
LINGUINE WITH CLAMS AND CHORIZO RECIPE - FOOD & WINE
From foodandwine.com
SPAGHETTI WITH CLAMS & CHORIZO (SPEEDY, EASY & VERY TASTY)
From eatlikeagirl.com
SPICY CLAM CHORIZO PASTA - PATI JINICH | RECIPE | CHORIZO PASTA ...
From pinterest.com
CHORIZO ARCHIVES - PATI JINICH
From patijinich.com
PORTUGUESE PASTA WITH CLAMS AND CHOURIçO - EASY PORTUGUESE …
From easyportugueserecipes.com
You'll also love