Littlenecks, Roasted Corn, Chorizo And Tomatoes Over Spaghetti
Serves: 2
Carter Wolf
1 January 1970
Based on User reviews:
50
Spice
55
Sweetness
48
Sourness
36
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
3 tbsps
Olive Oil (or as needed)1 tbsp
Garlic (minced)1 tbsp
Shallot (minced)1 pinch
Red Pepper Flake1 cup
Clam Broth1 cup
White Wine (dry)2 tbsps
Unsalted Butter15
GrapesDirections:
1
Have a pot of boiling salted water ready for cooking the spaghetti
2
Heat the oil in a large saute pan over medium heat, and then add the chorizo, garlic, shallots, clams, basil and red pepper flakes, being careful to brown but not burn the garlic
3
Add the clam broth and wine and cover
4
At this point you can drop the spaghetti and cook until al dente, 6 to 9 minutes
5
Drain and set aside, keeping a small amount of the cooking water in case you need a little for your sauce
6
When the clams are all open, add the butter, tomatoes, corn and some salt and black pepper and simmer for another minute
7
Turn off the heat and cover for another minute
8
Add the pasta and a small amount of hot pasta water if needed and toss
9
Add some fresh basil to garnish and serve immediately