Chorizo & Clam Linguine

A pasta that marries the smoke of Campo Grande chorizo with the salinity of fresh clams, brightened with lemon and parsley.

Why You'll Love Chorizo & Clam Linguine

The Campo Grande chorizo renders its smoky, paprika-stained fat into the pan first, and that fat becomes the base for the garlic, shallot, wine, and clam broth. The clams open and release their liquor straight into the sauce, so the whole thing turns briny and rich in about 30 minutes total. The wasabi purge (2 teaspoons wasabi paste in ice water for 10 minutes) is what gets the grit out and cleans up the brine.

Tips and Tricks

• Use a dry white wine - sweetness will dull the seafood.
• Pull clams the moment they open to prevent toughness.
• Add pasta water at the end for a perfect emulsion.

Variations

• Swap linguine for bucatini or spaghetti.
• Add halved cherry tomatoes for sweetness and color.
• Replace clams with mussels for a different texture.

Substitutions

• Campo Grande Chorizo → spicy Italian sausage.
• White wine → clam juice or seafood stock.
• Butter → extra virgin olive oil.

Best served with

• A crisp Albariño or Sauvignon Blanc.
• Warm, crusty bread for soaking the sauce.
• Simple arugula salad with lemon and olive oil

How to Store Leftovers

Store in an airtight container up to 2 days.

Reheat gently with a splash of water or olive oil.

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Chorizo & Clam Linguine

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A rustic-luxe pasta that marries the smoke of Campo Grande chorizo with the salinity of fresh clams, brightened with lemon and parsley.

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Prep Time 15 minutes mins

Active Time 30 minutes mins

Total Time 40 minutes mins

Servings: 2 servings

Course: Main Course, Pasta

Cuisine: Californian, Spanish-Italian

Calories: 582

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 6 oz linguine cooked al dente
• 3 oz Campo Grande chorizo diced
• 1 lb littleneck clams scrubbed
• 3 cloves garlic thinly sliced
• 1 small shallot minced
• ½ cup dry white wine
• ¼ teaspoon crushed red pepper flakes
• 1 tablespoon unsalted butter
• 2 tablespoon olive oil plus more to finish
• 2 tablespoon parsley chopped
• ½ lemon juiced
• 2 teaspoon wasabi paste
• kosher salt to taste
• black pepper to taste

Equipment

• Large skillet or sauté pan
• Large pot for pasta
• Tongs
• Fine-mesh strainer or colander

Method

 

Cook the Pasta

1. Bring a pot of salted water to a boil.
2. Cook linguine until al dente, reserving ½ cup pasta water.

Cook the Chorizo

1. Heat olive oil in a large skillet over medium heat.
2. Add diced Campo Grande chorizo; cook until browned and rendered, about 4 minutes.
3. Remove with a slotted spoon, leaving the oil in the pan.

Build the Sauce

1. Add garlic, shallot, and red pepper flakes to the rendered oil.
2. Cook until fragrant, 1-2 minutes.
3. Add white wine and bring to a simmer.

Purge and Steam the Clams

1. Soak the clams in ice water with 2 teaspoons wasabi for 10 minutes to purge grit and brine.
2. Drain and rinse under cold water.
3. Add clams to the pan, cover, and cook until they open, about 5 minutes.
4. Discard any that remain closed.
5. Add butter and swirl to emulsify.

Toss the Pasta

1. Add linguine and browned chorizo to the pan.
2. Toss with ¼ cup pasta water until glossy.
3. Finish with lemon juice, parsley, and a drizzle of olive oil.

To Plate

1. Twirl linguine into a nest in the center of a warm bowl.
2. Arrange clams around the pasta.
3. Spoon sauce over top, drizzle with olive oil, and scatter fresh parsley.

Nutrition

Calories: 582kcalCarbohydrates: 69gProtein: 17gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 25mgSodium: 32mgPotassium: 319mgFiber: 3gSugar: 3gVitamin A: 616IUVitamin C: 9mgCalcium: 58mgIron: 2mg

Notes

Storage: best eaten fresh, the clams toughen once reheated. If you have leftovers, refrigerate for up to a day and reheat gently over low heat with a splash of water.

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