Linguine with clams and chorizo in Spanish style
6 servings
30 minutes
Linguine with clams and chorizo in Spanish style is a passionate blend of Mediterranean flavors where exquisite seafood harmonizes with spicy chorizo and aromatic white wine. This recipe originates from sunny Spain, where fresh clams are often used in traditional cuisine. The combination of clam meat, tomatoes, and spices creates a rich, vibrant sauce that beautifully coats the delicate linguine pasta. The dish has a rich, slightly spicy flavor with hints of smokiness from the chorizo and a refreshing acidity from the white wine. Perfect for a romantic dinner or festive gathering, it evokes the feeling of a warm Spanish evening filled with aromas of the sea and spices.
1
Boil 4 liters of water in a large pot for the linguine.
2
Meanwhile, heat olive oil in a 30 cm diameter skillet over medium-high heat. Roughly chop the chorizo and sauté it with the chopped onion for about 2 minutes, then add minced garlic and chili flakes, cooking for about 15 seconds.
- Extra virgin olive oil: 2 tablespoons
- Chorizo: 220 g
- Onion: 1 head
- Garlic: 3 cloves
- Red pepper flakes: 0.5 teaspoon
3
Add the clams, wine, bay leaf, and tomatoes, draining the liquid first. Cover with a lid and cook for about 6 minutes, shaking the pan occasionally, until the clams start to open.
- Mollusks: 30 pieces
- Dry white wine: 0.5 glass
- Bay leaf: 1 piece
- Canned tomatoes in pieces: 800 g
4
Remove the lid and continue to simmer for another 2 minutes until all the shellfish open (discard any that do not) and the sauce thickens slightly. Then cover again and remove from heat.
5
Boil the linguine in boiling water until al dente. Drain the water, reserving only half a cup of liquid.
6
Add oil to the pan and season with salt and pepper.
- Salted butter: 4 tablespoons
- Salt: to taste
- Ground black pepper: to taste
7
Pour the sauce with shellfish over the linguine and mix in the water from the linguine.