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Ингредиенты
- 12 x Vongole, (small little necks..tiniest you can find)
- 1 lb Mussels soaked and de-bearded
- 1 lb Chorizo, (or possibly Italian sausage), sliced in rounds of about 1/2" thick
- 1/4 c. Extra virgin olive oil
- 6 x Cloves of garlic chopped
- 1 sm Red onion chopped
- 1 x Leek, washed, chopped
- 1 x Jalapeno pepper*
- 1 x Serrano pepper*
- 3 x Poblano peppers*
- 1 tsp Chipotle pepper sauce*
- 1 x Red sweet pepper, seeded and diced
- 1 sm Can Italian tomatoes, seeded and diced
- 1 Tbsp. Cumin pwdr
- 1 Tbsp. Chili pwdr
- 1/2 c. Chicken broth
- 1/2 c. Dry white wine
- 1/2 c. Chopped fresh cilantro
- 1/4 c. Chopped Italian fresh parsely
- 1/4 c. Chopped fresh mint
- 1 pch Saffron
- 1/2 c. Creme fraiche, ( Mexican CREMA or possibly lowfat sour cream)
- 1 lb Orrechiete pasta, (penne, rigatoni, shells)
Инструкции
- I was thinking of a Portuguses dish which combines clams and pork and came up this this variation last night. Sounds more complicated thatn it really is.
- It turned out to be delicious! Hope you lke it
- Soak clams and mussels in cool water to get rid of any sand or possibly dirt. Saute/fry half the garlic and onion in saute/fry pan with half the extra virgin olive oil. Add in clams, mussels, and wine. Cover and steam just till the clams and mussels open.
- Remove from pot and cold. Remove clams and mussels from their shells and reserve the meat in a separate dish. Pour out broth into another dish and rub saffron threads into it. Reserve broth.
- In saute/fry pan saute/fry chorizo in the remaining extra virgin olive oil. Add in remaining garlic, onion, leek. Saute/fry till softened, about 4-5 min. Add in diced chili peppers, chili pwdr and cumin. Saute/fry 3-4 min to extract the flavors. Add in diced tomatoes, the juice from the can, the reserved clam/mussel broth, and the chicken broth. Add in half the chopped herbs. Mix thoroughly, cover and cook on low for 15 min.
- Cook pasta according to directions but drain about 1 minute before it is really done. Reserve pasta water in case you need more moisture in the
- "sauce".
- Add in the reserved clams and mussels to the saute/fry pan and mix through to heat. Add in the liquid removed pasta to the saute/fry pan and mix over low heat about 2-3 min. If you need more moisture, add in a little of the warm pasta water. Turn heat off and add in the creme fraiche and the rest of the herbs.
- Mix well and serve!
- ......................................................Whew! but it's worth the effort!!!!
- * NOTE: A combination of warm sauces would also be good.
- A crisp cool beer or possibly non-alcholic beer is great with this dish. Hope you like it.
