Clam and Soyrizo Pasta
SKU:
I acknowledge that soyrizo might sound sketchy, but it works really well here.
Always a fast, full-flavored weekday meal with super flexible options for fresh or canned ingredients, meat or soy.
Adapted from a Rhode Island restaurant featured on Diners, Drive Inns and Dives.
Always a fast, full-flavored weekday meal with super flexible options for fresh or canned ingredients, meat or soy.
Adapted from a Rhode Island restaurant featured on Diners, Drive Inns and Dives.
Ingredients
|
1 package of linguine, or your favorite sturdy pasta.
Penne, rotini, cavatappi and fusilli all work well. Olive oil 1/2 a soyrizo or chorizo, sliced 2 shallots, thinly sliced 3-4 cloves of garlic, finely chopped Red pepper flakes, to your taste 1 can of clams with liquid OR About 20 fresh clams About ⅓ cup of white wine (optional) |
1 can of corn, drained
OR Two big ears of fresh corn, cut from the cob 1 container of grape tomatoes, sliced in half Green olives (optional) Salt and pepper, to taste A handful of fresh basil, sliced into ribbons |
What To Do
Cook pasta per directions, but until just under al dente. Reserve a few ladles of pasta water for later.
Drain pasta and set aside.
Drizzle olive oil into a a large sauté pan that has a lid. Toss in garlic, shallots, soy/cho-rizo, clams, and red pepper flakes and cook, but do not let the garlic burn. Add white wine if you have it.
If using fresh clams: Put the lid over the sauté pan let the clams cook and open.
If using canned clams: Make sure everything is heated thoroughly and not quite boiling.
Add corn and tomatoes and cook a little more until the tomatoes start to soften.
Add pasta to pan and if needed, a ladle of pasta water. The pasta should start to cling a bit to the sauce components. Add green olives if you are using them. Toss in basil ribbons, and combine gently.
Eat and be happy.
Drain pasta and set aside.
Drizzle olive oil into a a large sauté pan that has a lid. Toss in garlic, shallots, soy/cho-rizo, clams, and red pepper flakes and cook, but do not let the garlic burn. Add white wine if you have it.
If using fresh clams: Put the lid over the sauté pan let the clams cook and open.
If using canned clams: Make sure everything is heated thoroughly and not quite boiling.
Add corn and tomatoes and cook a little more until the tomatoes start to soften.
Add pasta to pan and if needed, a ladle of pasta water. The pasta should start to cling a bit to the sauce components. Add green olives if you are using them. Toss in basil ribbons, and combine gently.
Eat and be happy.
Notes
- A friend recommended Soyrizo. While I'm still not a fan of its texture as a standalone sausage, it works extremely well for a ground meat flavoring agent, and is considerably less oily that its meaty original.
- Great for a warm winter meal using canned vegetables and clams, and fabulous in the summer with fresh clams and when corn is in season.
