clam pasta with soyrizo |
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 Flavor base, using Soyrizo |
This is a recipe descended from a Rhode Island restaurant featured on Diners, Drive Inns and Dives. The original version uses meat chorizo, fresh littleneck clams, and fresh corn.
A friend of mine recommended that we at least try Soyrizo, and since I made this in the winter, I went with canned corn and canned clams. In the summer, we'll definitely opt for fresh corn and will try it with fresh clams too. I'm not fond of the texture of soyrizo, but it definitely works well as a flavoring agent. Fresh or canned, meat or soy, it's a full-flavored meal for the weekday. This is also one of the rare pasta dishes that don't require parmesan cheese. |
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Olive oil
1/2 a soyrizo or chorizo, sliced 2 shallots, thinly sliced 3-4 cloves of garlic, finely chopped Basil, sliced into ribbons 1 can of clams, reserve liquid, or fresh clams 1 can of corn, drained, or two ears of fresh corn |
White wine
Red pepper flakes 1 carton of grape tomatoes, sliced in half Salt and pepper, to taste 1 package of linguine |
Drizzle olive oil into a pan and start boiling the water for pasta. toss in garlic, shallots, soy/cho-rizo, clams, red pepper flakes and clams and cook, but do not let the garlic burn. Add clam juice and white wine.
If you use fresh clams, cover and let the clams cook and open. If you use canned clams, all you need to do is make sure everything is warmed up and cooked. Add corn and tomatoes and cook a little more until the tomatoes start to soften. Toss in the basil ribbons.
Drain pasta and add to sauce. Add a ladle-full of pasta water if it is too dry.
Eat and be happy.
If you use fresh clams, cover and let the clams cook and open. If you use canned clams, all you need to do is make sure everything is warmed up and cooked. Add corn and tomatoes and cook a little more until the tomatoes start to soften. Toss in the basil ribbons.
Drain pasta and add to sauce. Add a ladle-full of pasta water if it is too dry.
Eat and be happy.
