Chorizo and Clams Linguine Recipe

Ingredients

• 170 g (6 oz)linguine
• 113 g (4 oz)Spanish chorizo, cut into small pieces (or spicy Italian sausage or Mexican chorizo)
• 118 ml (4 oz)white wine
• 118 ml (4 oz)low-sodium chicken stock
• 454 g (1 lb)baby or littleneck clams, fresh or frozen
• 150 g (1 cup)cherry tomatoes

Instructions

1. 1

   Prepare the clams

   For fresh clams, soak them in cool water for 20 minutes to loosen sand. Lift them out one at a time, rinse under fresh water and scrub with a brush, then place in a clean bowl. Discard any that remain open after a gentle tap. Frozen clams can go in straight from frozen or be prepared according to the packet instructions.

2. 2

   Cook the linguine

   Bring a large pan of water to the boil. Add 15 ml (1 tablespoon) salt, then the pasta. Cook uncovered, stirring to prevent sticking, and test a strand one minute before the packet's suggested time; it should be al dente, with a little bite.

3. 3

   Render the chorizo

   Set a large lidded frying pan over a medium heat and add the Spanish chorizo. Cook for 1–2 minutes, until it releases its oil.

4. 4

   Reduce the wine

   Carefully pour the wine into the pan and cook for about 2 minutes to reduce it. Add the chicken stock.

5. 5

   Steam the clams

   Raise the heat to medium-high and bring the liquid to the boil. Carefully add the clams and cover the pan; turn the heat down to medium-low and simmer for 2 minutes, then check them. Remove clams that have opened and discard any that remain closed.

6. 6

   Add tomatoes and pasta

   Add the cherry tomatoes whole, then add the cooked pasta. The recipe suggests transferring it straight from the pasta pan with a slotted pasta spoon.

7. 7

   Toss and taste

   Toss the pasta and gently mix everything together. Taste the sauce and add salt if needed; the original cook found no extra salt necessary.

8. 8

   Serve the linguine

   Divide between bowls, arranging the clams, chorizo and tomatoes on top. Finish with red pepper flakes and serve with chilled white wine.

What is chorizo and clams linguine?

This is an Italian-style pasta dish pairing linguine with shellfish, wine and tomatoes, with Spanish chorizo adding a smoky, paprika-rich note. The combination brings together familiar pasta-and-clam flavours with a distinctly savoury sausage element.

The method works by building the sauce in the same pan used to cook the chorizo and clams, then tossing in the pasta so it can pick up the wine and stock.

Nutrition and macros by portion

The nutrition label shows one serving as written: 587 calories, 27g protein, 71g carbs, 16g fat.

Most of the carbohydrates come from the linguine, while chorizo and the cooking oil it releases contribute much of the fat. Clams, chorizo and pasta all provide protein. Serve with a generous side of greens or salad to round out the plate.

Choosing the ingredients

Chorizo: Spanish chorizo releases seasoned oil as it cooks, which gives the sauce much of its flavour. Spicy Italian sausage or Mexican chorizo can be used instead, though each will change the seasoning and character.

Clams: Fresh or frozen baby or littleneck clams both suit this quick method. Choose a white wine you would also enjoy drinking with the meal, and low-sodium stock leaves more room to adjust the final seasoning.

Getting fresh clams ready

Soaking and scrubbing: The 20-minute soak helps loosen grit, while rinsing and brushing clean the shells before cooking. Lift the clams out individually rather than pouring the soaking water over them.

Checking: Tap any open clam gently; discard it if it does not close. After cooking, discard any that remain closed, as the recipe directs.

Watch the pasta and clams

Pasta: Start checking the linguine one minute before its packet time. Aim for a little resistance in the centre, since the pasta will be tossed with the hot sauce.

Clams: Once the pan is covered, check after the stated 2-minute simmer. Open shells are the cue to take them off the heat; avoid leaving them simmering while the pasta is finished.

Build the quick sauce

Chorizo oil: A brief cook over medium heat is enough to release the sausage's oil before the wine goes in. Pour carefully, then allow about 2 minutes for the wine to reduce.

Gentle tossing: Add the whole tomatoes and cooked linguine after the clams have opened. Mix gently to coat the strands and keep the clams and tomatoes intact.

Serve it straight away

This pasta is best served hot as soon as it is tossed, while the linguine is springy and the clams are freshly cooked. Arrange the clams, chorizo and tomatoes over each bowl for an even share.

A simple green salad or steamed greens make an easy accompaniment. Chilled white wine is the suggested drink alongside.

Recipe notes & tips

• Have the clams cleaned and ready before starting the pasta and sauce.
• Use a large lidded skillet so the clams can sit in a single layer as much as possible.
• Check the pasta early so it does not lose its bite before being tossed.
• Keep an eye on the clams and discard any that do not open after cooking.
• Taste before adding salt, as the chorizo and stock may already season the sauce.
• Transfer the pasta with a slotted spoon so a little cooking water can travel into the sauce.

Variations

• Use Italian sausage: Swap in spicy Italian sausage for a different savoury, spiced flavour.
• Try Mexican chorizo: Substitute Mexican chorizo, noting that its texture and seasoning may differ from Spanish chorizo.
• Add extra tomatoes: Increase the cherry tomatoes for a fresher, fruitier balance.
• Adjust the heat: Finish with more or fewer red pepper flakes to suit your preference.
• Choose another long pasta: Use another long shape, such as spaghetti, if linguine is unavailable.

Common mistakes to avoid

• Skipping the clam check: Discard fresh clams that do not close when tapped before cooking.
• Leaving grit behind: Soak, rinse and scrub fresh clams before they go into the pan.
• Overcooking the pasta: Begin testing a minute before the packet time and drain it when it is still al dente.
• Cooking clams too long: Check them after the stated 2-minute simmer and remove opened clams promptly.
• Adding salt automatically: Taste the finished pasta first, since the chorizo and stock may provide enough seasoning.
• Stirring too roughly: Toss gently so the clams and whole tomatoes stay intact.

How to store

Refrigerate leftovers promptly in a covered container and eat within 1–2 days. Reheat gently in a covered pan until piping hot, adding a splash of water or stock if the pasta seems dry; avoid reheating more than once.

Frequently asked questions