How to make
2 tbsp (25 mL)Olive oil
1 pkg (250 g)PC®Natural Choice Mild Spanish-Style Chorizo Semi-dry Cured Sausage
1Onion, thinly sliced
2Cloves garlic, thinly sliced
1/2 tsp (2 mL)Freshly ground black pepper
1/4 tsp (1 mL)Salt
1/2 cup (125 mL)Dry white wine
1 can (796 mL)Whole tomatoes
4 lb (1.8 kg)Manila or littleneck clams, scrubbed and well-rinsed
1 tsp (5 mL)Sherry or red wine vinegar
1 pkg (500 g)PC®Black Label Linguine Pasta
1 tbsp (15 mL)Chopped fresh parsley
How to make
- Step 1
In Dutch oven, heat oil over medium heat; cook chorizo, onion, garlic, pepper and salt, stirring often, for 8 minutes or until onion is softened. Add wine, cook, stirring, until most of the liquid evaporates, about 2 minutes. Stir in tomatoes and juices; increase heat to medium-high and cook, stirring occasionally and breaking up tomatoes with a spoon, for 15 minutes or until thickened.
- Step 2
Add clams, cover and increase heat. Bring to a boil. Reduce heat to medium-high; cook until clams open wide, about 8 to 10 minutes.
- Step 3
Using slotted spoon, transfer clams to a bowl; cover and set aside. Continue cooking tomato mixture uncovered over medium-high heat for 5 minutes, stirring, or until thickened. Stir in vinegar.,
- Step 4
Meanwhile, in large pot of boiling, salted water, cook linguini for 7 to 9 minutes or until tender but firm. Drain; toss with tomato sauce. Divide among six dinner plates; spoon clams over top and sprinkle with parsley.