Little neck clams with chorizo over pasta
Ingredients:
- 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)
Garnishing:
- Parsley, lime wedges and a few drops of olive oil (optional)
Directions:
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. |