Clams with Chorizo, Wilted Tomatoes and Tagliatelle
Fresh clams cooked with spiced chorizo, garlic, and shallots, deglazed with white wine and finished with tomato fritto sauce. Tossed with tender tagliatelle and garnished with fresh parsley and coriander. A quick, aromatic pasta dish balancing briny clams against smoky, paprika-spiced chorizo.
Ingredients
- 1 lb fresh white clams, well washed and rinsed
- 2 cloves garlic, smashed and finely chopped
- 2 large banana shallots, finely chopped
- 5 ½ oz cooking chorizo, finely slicedandouille sausage1:13
- 3 ½ oz baby coloured tomatoes, cut in halfcherry tomatoes1:1
- 7 tbsp dry white winedry vermouth1:1Full guide →
- 14 tbsp tomato fritto saucecrushed tomatoes1:1
- 2 ¾ tbsp chilli infused oil
- 3 ½ oz fresh tagliatellelinguine1:1
- ⅓ oz coriander, finely choppedcilantro1:1Full guide →
- ⅓ oz flat-leaf parsley, finely chopped
- paprika, generous pinch
- chilli flakes, pinch
- oil, for drizzling
- salt, to taste(optional)
- pepper, to taste(optional)
Instructions
- 1
Wash and rinse clams thoroughly.
- 2
Heat chilli infused oil in a saucepan, add sliced chorizo and cook gently until it begins to release its oils.
- 3
Add clams, garlic, and chopped shallots to the pan.
- 4
Increase heat, add halved tomatoes and deglaze with dry white wine.
- 5
Cover with a lid and cook, shaking the pan occasionally to help clams open, for 3-4 minutes.
- 6
While clams cook, prepare tagliatelle according to package directions.
- 7
Remove lid from clams, add tomato fritto sauce and bring to a simmer.
- 8
Remove from heat.
- 9
Drain pasta, return to pan, drizzle with oil and season.
- 10
Divide pasta between serving bowls.
- 11
Sprinkle parsley and coriander over clams and portion evenly over pasta.
Tips
Shake the pan frequently during cooking to encourage clams to open evenly and prevent sticking.
Discard any clams that do not open after cooking.
The oil released from chorizo flavours the entire dish, so do not skip browning it first.
Cook pasta to al dente so it does not become soft when combined with the sauce.
Good to Know
Refrigerate leftovers in an airtight container for up to 1 day. Reheat gently in a pan with a splash of water over low heat.
Clams can be washed and stored in the refrigerator in a bowl covered with damp paper towels for up to 24 hours. Prep shallots, garlic, and herbs ahead and store separately. Cook fresh the night of serving.
Serve immediately in warmed bowls with crusty bread to soak up the sauce.
Common Mistakes
Overcook clams to avoid tough, rubbery texture; cook only until they open.
Skip deglazing the pan to avoid missing the depth of flavour from the wine.
Use cold bowls to avoid losing heat in the finished dish.