Photo by TerriCooks
wssmom's Testing Notes:
Expand CollapseTerriCooks's Notes:
Expand1 tablespoon garlic, finely minced Ask a question about this ingredient
1 cup onion, medium dice Ask a question about this ingredient
1/2 cup olive oil Ask a question about this ingredient
1 cup dry white wine Ask a question about this ingredient
5 ounces (1/2 - tube) Mexican pork chorizo Ask a question about this ingredient
1/2 pound calamari, cut into bite sized pieces Ask a question about this ingredient
1/2 pound clams in their shells, approx 12 - 15 Ask a question about this ingredient
1/2 pound shrimp, deveined and shells removed Ask a question about this ingredient
1 pound linguine Ask a question about this ingredient
1/4 cup parsley, roughly chopped Ask a question about this ingredient
Cut, chop and measure out all ingredients and set aside.
Ask a question about this stepSet the pot of salted water for the pasta on the stove to bring to a boil.
Ask a question about this stepWhile the pasta water is coming to a boil, pour the olive oil into a large frying pan over medium high heat. Add the onions to the hot olive oil and saute until they are translucent, about 5 to 7 minutes.
Ask a question about this stepAt this point, the pasta water should be boiling so add the linguine to the pot and stir well. Reduce heat slightly and allow to boil for 9 - 10 minutes.
Ask a question about this stepWhile the pasta is cooking, add the garlic to the onions and toss quickly to heat, but do not brown.
Ask a question about this stepAdd the chorizo to the onions and garlic and cook until the chorizo is just cooked through, breaking the meat up as it cooks.
Ask a question about this stepAdd the white wine to the chorizo mixture and simmer about 5 minutes.
Ask a question about this stepAdd the clams to chorizo/wine sauce and cook just until they open, about 2 to 3 minutes. Remove the opened clams from the pan and set aside. Discard any clams that did not open.
Ask a question about this stepAdd the shrimp to the chorizo/wine sauce in the pan and cook no more than 3 minutes.
Ask a question about this stepAdd the calamari and cook about 2 minutes more. Turn off the heat
Ask a question about this stepBy now, your pasta should be cooked al dente. Drain the pasta and place in a large serving bowl.
Ask a question about this stepAdd the parsley to the sauce and stir well. Add the clams back into the sauce and mix well. Immediately pour the sauce over the linguine and serve.
Ask a question about this stepSeriously, the chorizo makes this dish. The combination of the sausage and seafood is awesome.
This recipe has my mouth watering!
Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
Excellent idea to add the chorizo. What a great recipe! ;o)