Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Linguine

  2. (or spaghettini)

  3. 2 tablespoons 30ml Olive oil

  4. 3 oz 85g Chorizo - diced

  5. 1/2 cup 31g / 1.1oz Finely-chopped yellow onions

  6. 3 tablespoons 45ml Thinly-sliced garlic

  7. 2 teaspoons 10ml Chopped fresh oregano

  8. 1/2 teaspoon 2 1/2ml Salt

  9. 1/4 teaspoon 1 1/3ml Crushed red pepper flakes

  10. 2 lbs 908g / 32oz Little Neck clams - scrubbed, and Purged in water

  11. 3/4 cup 177ml Dry white wine

  12. 1/2 cup 118ml Clam juice

  13. 1/2 cup 118ml Heavy cream

  14. 2 teaspoons 10ml Fresh lemon juice

  15. 1 tablespoon 15ml Extra-virgin olive oil

  16. 1/4 cup 10g / 0.4oz Finely-chopped fresh parsley leaves

  17. 1/2 cup 118ml Finely-grated Parmesan

Instructions Jump to Ingredients ↑

  1. Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, 8 to 9 minutes. Drain the pasta in a colander, reserving 1/2 cup of the cooking liquid. Return the pasta to the pot and toss with the cooking liquid. Cover and set aside.

  2. In a large, heavy saute pan or medium pot, heat the oil over medium heat. Add the chorizo and cook, stirring, for 2 minutes. Add the onions and cook, stirring, until soft, 3 minutes. Add the garlic, oregano, salt, and red pepper flakes, and cook, stirring, for 1 minute. Add the wine and clam juice and cook for 1 minute.

  3. Add the clams, cover, and shaking occasionally, cook until the clams open, about 5 minutes. Discard any unopened clams. Add the cream and lemon juice, stir well, and simmer for 1 minute. Add the cooked pasta and toss to coat. Add the extra-virgin olive oil and parsley, and toss to coat. Divide among serving bowls and top each portion with cheese. Serve immediately.

  4. This recipe yields 4 to 6 servings.


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