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LINGUINI
WITH MANILA CLAMS AND SPICY CHORIZO SAUSAGE
Michael Lomonaco of Noche - New York City
Adapted by StarChefs
Yield:
4-6 servings
- 1
pound fresh ripe plum tomatoes, peeled, seeded and diced
- ¼
cup olive oil
- 1
ounce (1/2-2 ounce) canned, olive oil-packed flat anchovy
fillets
- ½
pound chorizo sausage, sliced into rounds
- 2
dozen fresh manila clams, in their shells, well scrubbed
- 2
tablespoons peeled and chopped garlic
- ½
cup white wine
- ½
teaspoon salt
- ½
teaspoon freshly ground pepper
- ¼
cup julienne fresh basil leaves
- 1
pound imported dry linguini pasta or similar shape
- 2
Tablespoons salt
- 6
to 8 quarts water
When using fresh tomatoes, they must be peeled first. Dip
them briefly in boiling water to loosen the skins. Peel, cut
in half, remove and discard the seeds. Dice the tomatoes and
have ready beside the stove. Bring the water to a boil and
season with salt while you prepare the sauce. The pasta will
cook in 10 minutes and the sauce will take 15 minutes to cook
entirely.
Drain
the anchovy fillets, rinse off the excess salt under cold
water, pat dry, and chop roughly. Heat the olive oil in a
sauce pan over medium heat. When hot, add the chopped anchovy
fillets and sauté over medium heat until the anchovies
actually begin to dissolve and melt away. Add the rings of
sausage and sauté briefly before adding the clams in
their shells. Add the garlic to the pan and before the garlic
begins to brown, add the diced tomato, salt and pepper and
cook for 5 to 8 minutes, before adding the white wine. Place
a lid on the pan and cook until the clams steam open.
Meanwhile,
bring the salted water to a boil in a large pot and cook the
pasta according to package directions, timing it so the pasta
will be completed at about the same time as the sauce. Just
before you drain the pasta, add the basil to the sauce and
continue cooking for just a minute longer. Remove the sauce
from the heat and toss in a bowl with the drained pasta. |
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