Ingredients
- 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
Method
Cook the Pasta
- Bring a pot of salted water to a boil.
- Cook linguine until al dente, reserving ½ cup pasta water.
Cook the Chorizo
- Heat olive oil in a large skillet over medium heat.
- Add diced Campo Grande chorizo; cook until browned and rendered, about 4 minutes.
- Remove with a slotted spoon, leaving the oil in the pan.
Build the Sauce
- Add garlic, shallot, and red pepper flakes to the rendered oil.
- Cook until fragrant, 1–2 minutes.
- Add white wine and bring to a simmer.
Purge and Steam the Clams
- Soak the clams in ice water with 2 teaspoons wasabi for 10 minutes to purge grit and brine.
- Drain and rinse under cold water.
- Add clams to the pan, cover, and cook until they open, about 5 minutes.
- Discard any that remain closed.
- Add butter and swirl to emulsify.
Toss the Pasta
- Add linguine and browned chorizo to the pan.
- Toss with ¼ cup pasta water until glossy.
- Finish with lemon juice, parsley, and a drizzle of olive oil.
To Plate
- Twirl linguine into a nest in the center of a warm bowl.
- Arrange clams around the pasta.
- Spoon sauce over top, drizzle with olive oil, and scatter fresh parsley.