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Pasta with Clams & Chorizo Sausage

Pasta with Clams & Chorizo Sausage

2019-01-25

This recipe, featured in Hot Topics Vol. 5, NAFEM 2001, comes from Newtown in Montreal, Canada.

Recipe is for 4 servings.

Broth Ingredients (for cooking clams):

  • 5 dozen Littleneck clams
  • 1 tbsp. olive oil
  • 1 small diced onion
  • ⅓ cup chopped celery
  • 3 garlic cloves
  • 4 sprigs flat-leaf (Italian) parsley
  • 2 cups white wine
  • ½ tsp. black peppercorn

Sauce Ingredients:

  • 4 tbsp. olive oil
  • 1 finely diced onion
  • 1 finely diced rib of celery
  • 3 garlic cloves
  • 4 oz. chorizo sausage
  • (1) 32 oz. can crushed tomatoes
  • 2 oz. smoked ham, diced
  • 1 bay leaf
  • ¼ tsp. chili pepper flakes
  • Salt and pepper

Broth Instructions:

In a large stock pot, add olive oil, onion, celery, garlic, parsley, wine and peppercorn. Bring to a boil and reduce the broth by half. Add clams and cook until open. Remove clam meat and set aside. Strain and save clam broth.

Sauce Instructions:

In another pot, add olive oil, onion, celery and garlic. Sauté for 5 minutes. Add the remaining ingredients. Cook for 10-15 minutes. Add the clam broth and simmer on medium/how heat for 45 minutes. Season with salt and pepper.

Pasta Instructions:

Cook 1 lb. penne pasta (or whichever pasta you want to use!) al dente in salted water. Add cooked pasta to sauce. Add clams, season and serve.