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Рецепт Linguini With Manila Clams And Spicy Chorizo Sausage
by Global Cookbook

Linguini With Manila Clams And Spicy Chorizo Sausage
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Ингредиенты

  • 1 lb Fresh ripe plum tomatoes peeled, seeded, and diced
  • 6 quart Water to 8 qts
  • 2 Tbsp. Salt
  • 1/4 c. Extra virgin olive oil
  • 1 can Extra virgin olive oil-packed flat anchovy fillets (1/2 to 2 ozs)
  • 1/2 lb Chorizo sausage sliced into rounds
  • 2 doz Fresh manila clams, in their shells well scrubbed
  • 2 Tbsp. Peeled and minced garlic
  • 1/2 tsp Freshly-grnd black pepper
  • 1/2 c. White wine
  • 1 lb Imported dry linguini pasta (or possibly other pasta shape)
  • 1/4 c. Julienned fresh basil leaves

Инструкции

  1. When using fresh tomatoes they must be peeled first. Dip them briefly in boiling water to loosen the skins. Peel, cut in half, remove and throw away the seeds. Dice the tomatoes and have ready beside the stove. Bring the water to a boil in a large pot and season with salt while you prepare the sauce. The pasta will cook in 10 min and the sauce will take 15 min to cook entirely.
  2. Drain the anchovy fillets, rinse off the excess salt under cool water, pat dry, and chop roughly. Heat the extra virgin olive oil in a sauce pan over medium heat. When warm, add in the minced anchovy fillets and saute/fry over medium heat till the anchovies actually begin to dissolve and heat away. Add in the rings of sausage and saute/fry briefly before adding the clams in their shells. Add in the garlic to the pan and before the garlic begins to brown, add in the diced tomato, salt and pepper and cook for 5 to 8 min, before adding the white wine. Place a lid on the pan and cook till the clams steam open.
  3. When the water is boiling, cook the pasta according to package directions, timing it so the pasta will be completed at about the same time as the sauce. Just before you drain the pasta, add in the basil to the sauce and continue cooking for just a minute longer. Remove the sauce from the heat and toss in a bowl with the liquid removed pasta.
  4. This recipe yields 4 to 6 servings.