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Chorizo, Garlic and Lemon Linguini | www.mylittlelarder.com

Chorizo, Lemon and Garlic Clam Linguini

Cook Time 12 minutes
Total Time 12 minutes
Servings 2
Author My Little Larder

Ingredients

For the crispy breadcrumbs:

  • 1 Tbsp olive oil
  • 1 handful sough dough breadcrumbs see note 1
  • sea salt and freshly cracked black pepper

For the pasta:

  • 1/2 Tbsp olive oil plus extra for drizzling
  • 1 chorizo sausage finely chopped (approximately 100g/3.5oz)
  • 4 garlic cloves crushed
  • 1/2 tsp red pepper flakes optional
  • 1/4 cup dry white wine
  • 500 g 1lb clams, in their shells (see note 2)
  • zest and juice from 1 lemon
  • 2 Tbsp flat leaf parsley roughly chopped
  • 250 g 9oz dry linguini pasta

Instructions

For the pasta:

  1. Bring a large pot of salted water to the boil. Add linguini and cook for 12min or until al dente (cooked but still firm to the bite).

For the crispy breadcrumbs:

  1. In a medium frypan/skillet over medium heat add olive oil and breadcrumbs and season with salt and pepper. Mix well and continue to mix regularly while cooking to ensure breadcrumbs do not burn. Fry for 1-2 min or until breadcrumbs are golden. Ensure you keep an eye on your breadcrumbs as the can go from golden to burnt in seconds!
  2. When golden remove breadcrumbs from frypan and set aside on a piece of paper towel (absorbent paper)

For the clams:

  1. Heat oil in a medium Dutch oven or fry pan (that has a lid) over medium-high heat. Add chorizo and cook for 3-5min or until becoming slightly crisp around the edges. Add garlic and red pepper flakes, if using, and cook for a further 1-2min. Stir regularly to ensure the garlic does not burn and become bitter.
  2. Add wine, cook for 2min. Add clams, stir and cover. Cook for approximately 6 min or until the clams have opened.
  3. Once the pasta has cooked, drain and immediately add to the clam mixture with a few tablespoons of the pasta cooking liquid. Stir to combine (easiest done with tongs) sprinkle over chopped parsley and crispy breadcrumbs.
  4. Serve immediately with crusty bread.

Recipe Notes

Note 1: To easily make sour dough breadcrumbs, take a piece of stale sough dough and grate on a box grater. Voila! You have breadcrumbs!
Note 2: I used the large diamond clams, if you are using smaller clams then you will need to reduce your cooking time. You will know the clams are cooked when their shells are open.
Note 3: Discard any that do not open during cooking, these are not good to eat.