A white wine sauce with spanish chorizo, littlneck clams, and cherry tomatoes tossed in linguine pasta.
An elegant dinner made at home with just a few quality ingredients and surprisingly ready in under 30 minutes.
This chorizo and clams linguine is a slight variation from the original post, however either the spicy sausage or Spanish chorizo work well in this pasta dish.
Ingredients and Substitutions
What you'll need: Linguine Pasta, Spanish Chorizo, Little neck Clams, White Wine, Chicken Broth, and Cherry tomatoes.
Spanish Chorizo- This chorizo is dried and can be eaten as is, but I love the flavor that develops once you cook Spanish chorizo.
You can also substitute Mexican Chorizo, which needs to be cooked out of the casing, and it will give the pasta an orange hue.
Or you can also use a spicy Italian sausage.
Littlneck Clams- When I first made this recipe, I used fresh little neck clams. The ones in the photograph are pre-cooked frozen clams that I was able to get from Sprout's.
For fresh clams, start by soaking them in cool water for 20 minutes to allow any extra sand to be removed. Then remove 1 clam at a time and run it under fresh water and scrub with a brush. Set aside in a clean bowl. If any clams are open and don't close back up with a little tap, toss them.
Cooked frozen clams, can be used from frozen or follow the package directions. A quick and easy option.
Linguine- I used an artisanal linguine pasta, which has a thin flat shape to it. If you can get fresh pasta, that will make this dish even better.
You can substitute a spaghetti or angel hair pasta too.
White Wine- A good rule in cooking with wine, is to always use a wine you will drink. It doesn't need to be an expensive bottle, but definitely pick one you would enjoy drinking with the meal.
I went with a pinot grigio, but any non-sparkling white wine works. If you want to use less wine in the recipe then reduce to 2 oz and substitute more chicken broth.
Chicken Broth- I'm using chicken broth since it's convenient and I always have chicken bouillon on hand. If you want the dish to have even more seafood flavor, use a seafood broth.
Cherry Tomatoes- Adding cherry tomatoes gives the pasta some color and freshness to the dish. I prefer to add them in whole so they don't burst into the pasta.
Can The Pasta Be Cooked Ahead of Time?
This pasta dish tastes best when served immediately. Since the chorizo and clams linguine comes together quickly, I recommend making it right before you plan on eating.
If you are using fresh clams, then those can be prepped and cleaned ahead of time, and stored in the refrigerator.
While the pasta is cooking, start cooking the chorizo and clams, and they will be done at the same time.
Garnish with some red pepper flakes and enjoy with a chilled glass of white wine.
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Need a sweet ending? Make individual Chocolate Pecan Pie.
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Chorizo and Clams Linguine Recipe
- 6 oz Linguine Pasta
- 4 oz Spanish Chorizo (cut into small pieces) or substitute a spicy Italian sausage or Mexican chorizo.
- 4 oz White Wine Same one you will drink with the meal
- 4 oz Chicken Stock I use Low sodium
- 1 lb Baby or Little Neck Clams Fresh or Frozen
- 1 cup Cherry Tomatoes
- For Fresh Clams- start by soaking them in cool water for 20 minutes to allow any extra sand to be removed. Then remove 1 clam at a time and run it under fresh water and scrub with a brush. Set aside in a clean bowl. If any clams are open and don't close back up with a little tap, toss them.Frozen Clams can be used directly from frozen or follow package directions.
- Boil a large pot of water for the pasta. Once it starts boiling, add a tablespoon of salt to the water then add the pasta. Boil uncovered and stir the pasta to prevent sticking. Check a noodle a minute before the recommended cooking time. You want the pasta to be al dente (a little bite to it).
- Use a large skillet with a lid and over medium heat, add Spanish Chorizo. Cook for 1-2 minutes until oil releases.
- Carefully pour wine into the skillet. Cook for about 2 minutes to reduce it, then add the chicken broth.
- Raise heat to medium high, bring to a boil. Carefully place clams into the boiling mixture and close the lid and reduce heat to medium low. Simmer for 2 minutes, then open the lid and check on them. You can't overcook the clams since they will be done once they are opened up. If any remained closed, throw those away.
- Add cherry tomatoes in whole, then add cooked pasta to the pan. I prefer to ladle it directly from the pasta pot using a slotted pasta spoon.
- Toss pasta and gently mix it. Taste and see if any salt is needed. (I didn't need to add any.)
- Plate in a bowl and arrange clams, chorizo, and tomatoes on top. Garnish with red pepper flakes and enjoy with chilled white wine.
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