Hello amigos. What a busy week! I am getting ready to spend Christmas in the Dominican Republic. Only thinking about packing makes me want to change my mind and stay home, put up my Christmas tree and stay cozy. I hate packing, but I have not spent Christmas in my country for about twenty years and I am very excited to finally have the opportunity.
I am going home for a month- Yeah! It is funny how divided I am about this trip. I am of two minds set; the truth is that I love Christmas in the states, I love to hear the holiday’s songs in the radio playing (Tony Bennett, Ella Fitzgerald, Nat King Cole or Louis Armstrong), the Christmas movies, the Christmas tree lighting at Rockefeller center, Macy’s Christmas window decorations and the cold weather. It is so bizarre I am not a winter weather person at all, but for some reason when it comes to Christmas I think of Santa Claus coming down the chimney and of floating snowflakes coming out the sky. Anyway, I am happy and very lucky to be spending Christmas in the DR with my husband, son and with all my relatives. And while waiting and preparing for my trip, packing luggage, wrapping gifts and sending Christmas cards I made this easy pasta lunch, little neck clams with chorizo over pasta.
Here the clams are the center of attention following by lots of garlic as second important ingredient. Add Argentinian or Italian sausages, capers, a serrano chili and tossed it all with spaghettis and there you have it, a deliciously satisfying meal in one bowl. Serve it with a green salad on the side and you will be all set. Enjoy!
Little neck clams with chorizo over pasta
- 1/4 cup olive oil
- 8 oz. chorizo (out of casing)
- 8 cloves garlic (minced)
- 1 tablespoon capers
- 1 serrano chili
- Salt and fresh ground black pepper (to taste)
- 24 small to medium littleneck clams (clean and dry well)
- 1 cup white wine
- 1 pound spaghetti
- 2 tablespoons parsley (minced)
- Parsley, lime wedges and a few drops of olive oil (optional)
|In a large deep skillet over medium- high heat the oil. Add the chorizo and cook stirring occasionally until chorizo gets color or turn golden and crispy. Add the garlic and cook for 1 or 2 minutes being careful not to burn it. Stir in the capers, serrano and season with salt and pepper. Add the wine, deglaze de pan and add the clean clams. Cover the pot and cook until clams open. Discard any clams that do not open. Boil the spaghetti according to package direction. Toss the pasta with the clams, add the parsley and taste. Adjust salt and pepper if needed. Serve hot with extra parsley, olive oil and lime.|
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