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15 - minute Pasta with Clams, Chorizo and Beer.

Writer's picture: Alexandra WeitmannAlexandra Weitmann

Now, as water goes colder, season for mussels and clams starts. This lovely small pieces in shells suits perfect for a pasta dish. I went for mussels, but they were sold out, so I replaced them with clams replacement.

Like mussels clams are super easy and fast cooking. Only that you need to let them rinse in cold water for a while.




Ingredients:

  • 300g pasta

  • 500g of clams

  • 30g of butter

  • 2 tablespoons of mild olive oil

  • 125g of chorizo sarta, sliced into thin rounds

  • 2 garlic cloves, peeled and finely chopped

  • 1 tbsp tomato puree

  • 2 medium leeks, washed and finely sliced into rounds

  • sprigs of thyme

  • 400ml of beer (or white wine)

  • 1/2 dl cream

  • chopped parsley

Method:

  1. Scrub the mussels and remove any sand or beards, knock away any barnacles if you discover them. Rinse well under cold water and set aside in a bowl with cold, salted water.

  2. Cook the pasta in a pan of salted water until al-dente.

  3. Heat the olive oil and butter in a large saucepan over a medium heat and sauté the chorizo. Fry for a few minutes until you have a rust colored bubbling lava at the bottom of the pot. Add the garlic, tomato puree, chopped leeks and thyme and cook for a further few minutes, until the leek begins to soften and loose their shape.

  4. Turn up the heat and add the beer and mussels. Cover tightly with a lid and steam for 5–7 minutes, shaking the pan once or twice to encourage the mussels to open. Reduce the heat to a simmer and, using a large slotted spoon, remove the mussels to deep warmed bowls. Pour the cream into the juices and cook for a further couple of minutes before dredging your waiting mussels.

  5. Drain the spaghetti and add it to the pan, along with the mussels. Stir until everything is combined, then stir in the parsley, lemon juice and a generous seasoning of sea salt. Serve straight away in a warm bowl.


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