Spaghetti with Chorizo, Clams and Shrimp Oil
Spaghetti tossed with infused shrimp oil, sautéed chorizo, cherry tomatoes, littleneck clams, and shrimp. The shrimp oil is made by steeping shrimp heads and shells in heated oil with red onion, garlic, and chili, then strained and used as the cooking base for the pasta mixture.
Ingredients
- 1 red onion, small, sliced thin
- 3 clove garlic, sliced thin
- 3 ½ oz chorizo, sliced thin
- 9 oz cherry tomatoes
- 1 lb spaghetti
- 2 ¼ lb littleneck clams, fresh, cleanedmanila clamssame weight
smaller, cook slightly faster
- 8 ½ tbsp white wine
- ½ bunch basil, leaves picked and minced, plus extra leaves
- 14 tbsp olive oil, for cooking
- 1 red onion, sliced thin
- 4 clove garlic, chopped
- 2 red chili peppers, sliced thin
- 1 tbsp paprika powder
- 10 raw shrimp, large, peeled, deveined, chopped small, reserve heads and shells
Instructions
- 1
Heat oil in a large heavy-bottomed pan over high heat. Sauté the red onion, garlic, and chili slices, stirring regularly, until softened.
- 2
Dust with paprika powder and add shrimp heads and shells.
- 3
Cook the shells, stirring occasionally, then reduce heat to low and infuse the oil for 10-12 minutes, stirring occasionally.
- 4
Strain the shrimp oil through a fine sieve into a large heavy-bottomed pan with a tight-fitting lid.
- 5
Without the lid, sauté the onion rings, garlic, and chorizo in the shrimp oil, stirring occasionally, until softened and chorizo colors slightly.
- 6
Add cherry tomatoes to the mixture and cook, stirring occasionally, until soft.
- 7
Meanwhile, cook spaghetti according to package directions.
- 8
Add clams and white wine to the chorizo mixture, cover with the lid, bring to a boil, and steam clams, shaking occasionally, until nearly open.
- 9
Add shrimp and basil, steam until clams open fully, removing any that remain closed. Season with salt and pepper to taste.
- 10
Toss drained pasta with the mixture, transfer to a serving bowl, and garnish with additional basil leaves.
Tips
Save shrimp heads and shells separately before chopping; they are essential for infusing the oil.
Strain the shrimp oil carefully through a fine sieve to remove solids and achieve a clean, flavored oil.
Shake the covered pan occasionally while steaming clams to ensure even cooking and opening.
Discard any clams that do not open during cooking.
Add the shrimp at the very end to prevent overcooking; they cook quickly.
Good to Know
Store leftover shrimp oil in an airtight container in the refrigerator for up to 3 days. Cooked pasta should be eaten immediately.
Prepare the shrimp oil up to 1 day ahead and refrigerate. Clean the clams and prepare all ingredients (slice onions, garlic, chili, chorizo) up to 4 hours ahead, covering tightly.
Serve immediately in shallow bowls with crusty bread to soak up the flavorful oil. A crisp white wine pairs well.
Common Mistakes
Do not skip straining the shrimp oil; bits of shell left in will create an unpleasant texture.
Do not cook the shrimp before adding to the pan; add them in the final minutes to prevent toughness.
Do not overcrowd the pan when sautéing chorizo and onions; work in batches if needed to allow proper coloring.
Do not cook the clams past opening; they become rubbery if overcooked.
Substitutions
smaller, cook slightly faster