Linguine with Clams and Chorizo
A little boiling, a little sautéing, and you've got dinner! Don't think of it as work. Think of it as future deliciousness.
– CHOW.com
I made an open plead on Twitter for a recipe that would make a non-cook feel like a chef. CHOW.com responded with some great options from their edible website. I choose Linguine with Clams and Chorizo; a recipe that I thought would be a polite challenge and a delicious choice.
I always thought I lacked the ability to cook but after my first culinary challenge of the New Year, I realize it is not my inability to learn, rather my lack of patience and confidence; a clam dish will expose those weaknesses.
I started out a little overwhelmed with the idea of cooking clams and mixing it with sausage. I always felt seafood (and steak) should be left to the professionals. All I kept saying to myself was, a little boiling a little sautéing, a little boiling, and a little sautéing.
Things were going well until it was time to steam the clams. I followed the directions precisely so when my clams did not open after 5 minutes, I began to wonder, did I buy the right clams, was I suppose to put the clams in the same pot with the chorizo, did I use the right pot. Panic set in. Before the recipe turned into Linguine with Chorizo, I called my friend, Matt an executive chef at a popular midtown Irish Restaurant. He reconfirmed my process and said to trust that I followed the recipe correctly and be patient; they will all pop open. I did and they did! I knew what I was doing but, as Matt said, I did not trust my instincts; definitely working on that for next time.
After all was said, done, and cleaned, my plus one for dinner was very pleased. We took a shot of Svedka and delved in. Dinner was served… by me!
Thank you to CHOW.com for recommending such a delicious and simple recipe.
Linguine with Clams and Chorizo
Ingredients
3 dozen manila or littleneck clams, about 1 1/2 pounds [I used 24 littleneck clams]
1 pound linguine
2 tablespoons olive oil
8 to 10 ounces good-quality Mexican chorizo, casing removed [Whole Foods suggested their chorizo instead because of the MSG in the Mexican chorizo]
2 medium shallots, finely chopped
4 medium garlic cloves, finely chopped
3/4 cup vodka [I used Svedka vodka]
1/4 cup finely chopped fresh Italian parsley
Instructions
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 [I didn't use that much salt] 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 [I kept mine a little chunky] 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 vodka, and stir to scrape up any browned bits [I didn't have any 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.
Get the original Linguine with Clams and Chorizo recipe.
I always thought I lacked the ability to cook but after my first culinary challenge of the New Year, I realize it is not my inability to learn, rather my lack of patience and confidence; a clam dish will expose those weaknesses.
I started out a little overwhelmed with the idea of cooking clams and mixing it with sausage. I always felt seafood (and steak) should be left to the professionals. All I kept saying to myself was, a little boiling a little sautéing, a little boiling, and a little sautéing.
Things were going well until it was time to steam the clams. I followed the directions precisely so when my clams did not open after 5 minutes, I began to wonder, did I buy the right clams, was I suppose to put the clams in the same pot with the chorizo, did I use the right pot. Panic set in. Before the recipe turned into Linguine with Chorizo, I called my friend, Matt an executive chef at a popular midtown Irish Restaurant. He reconfirmed my process and said to trust that I followed the recipe correctly and be patient; they will all pop open. I did and they did! I knew what I was doing but, as Matt said, I did not trust my instincts; definitely working on that for next time.
After all was said, done, and cleaned, my plus one for dinner was very pleased. We took a shot of Svedka and delved in. Dinner was served… by me!
Thank you to CHOW.com for recommending such a delicious and simple recipe.
Linguine with Clams and Chorizo
Ingredients
3 dozen manila or littleneck clams, about 1 1/2 pounds [I used 24 littleneck clams]
1 pound linguine
2 tablespoons olive oil
8 to 10 ounces good-quality Mexican chorizo, casing removed [Whole Foods suggested their chorizo instead because of the MSG in the Mexican chorizo]
2 medium shallots, finely chopped
4 medium garlic cloves, finely chopped
3/4 cup vodka [I used Svedka vodka]
1/4 cup finely chopped fresh Italian parsley
Instructions
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 [I didn't use that much salt] 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 [I kept mine a little chunky] 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 vodka, and stir to scrape up any browned bits [I didn't have any 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.
Get the original Linguine with Clams and Chorizo recipe.
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