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Linguini With Clams and Chorizo Recipe

Spicy Fettuccine With Clams

Spicy Fettuccine With Clams

From Everyday With Rachael Ray


  1. 3/4 pound fettuccine or linguine pasta
    1/4 cup extra-virgin olive oil
    Three 5-inch links precooked chorizo (9 ounces total), sliced 1/4 inch thick
    6 cloves garlic, thinly sliced
    1-1/2 cups dry white wine
    3 dozen small clams, such as littleneck, rinsed
    1-1/2 cups diced tomatoes with their juice
    1/3 cup chopped flat-leaf parsley


  1. In a large pot of boiling, salted water, cook the pasta until al dente; drain.
  2. Meanwhile, in a large, heavy pot, heat the olive oil over medium heat. Add the chorizo and cook, stirring, for 2 minutes. Add the garlic and cook until golden, 2 to 3 minutes.
  3. Increase the heat to high, add the wine and clams, cover and boil. Stir occasionally and, as the clams open, transfer them to a large bowl.
  4. Add the tomatoes to the pan and boil for 5 minutes.
  5. Lower the heat to low, add the pasta to the sauce and stir to combine. Divide among 4 shallow bowls, add the clams and sprinkle the parsley on top.

Serves 4.

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