Pasta
Linguine with Clams & Chorizo
Briny clams, smoky chorizo, garlic, vermouth, and parsley come together in a pasta dish that is bold, savory, and surprisingly balanced.
Serves
4
Prep
15 min
Cook
20 min
Total
35 min
Ingredients
What you’ll need
- 1 lb linguine
- 2 dozen littleneck clams, scrubbed
- 6 oz chorizo, sliced or crumbled
- 4 garlic cloves, thinly sliced
- 1/2 cup dry vermouth
- 1 cup seafood or chicken stock
- 2 tbsp extra-virgin olive oil
- 1/2 tsp red pepper flakes
- 1/3 cup chopped flat-leaf parsley
- Kosher salt, as needed
- Freshly ground black pepper
Method
How to make it
01
Boil the pasta
Bring a large pot of salted water to a boil. Cook the linguine until just shy of al dente. Reserve about one cup of pasta water before draining.
02
Render the chorizo
Heat the olive oil in a large sauté pan over medium heat. Add the chorizo and cook until lightly browned and its oils begin to flavor the pan.
03
Build the sauce
Add the garlic and red pepper flakes. Cook briefly, then add the vermouth and let it reduce slightly. Add the stock and bring to a simmer.
04
Steam the clams
Add the clams, cover the pan, and cook until the shells open. Discard any clams that remain closed.
05
Finish together
Add the linguine to the pan and toss over medium heat, adding a splash of pasta water as needed until the sauce lightly coats the pasta. Finish with parsley and black pepper.
Chef Note
Let the clam liquor become part of the sauce.
The natural liquid released by the clams is one of the most flavorful parts of the dish. Keep the sauce loose enough that the linguine can absorb it as everything finishes together in the pan.