Serves 6
45 min
Steamed Clams with Chorizo Oil
Recipe GLPRae408dd4b22fea
Fresh littleneck clams steamed in lager beer, then tossed with a vibrant chorizo-infused oil and served over al dente high-fiber spaghetti. The chorizo crisps in olive oil, releasing its smoky flavors into a rich sauce that coats each strand of pasta.
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Ingredients
12 ounces lager-style beer
3 ounces dry chorizo, cut into small dice
¼ cup fresh parsley, chopped
48 littleneck clams, scrubbed well
¼ cup olive oil
1 box (13.25 ounces) high-fiber spaghetti
Salt for pasta water
Directions
Fill a large pot with water, add salt, and bring to a rolling boil over high heat.
While the water heats, combine the diced chorizo and olive oil in a small saucepan. Place over medium heat and cook, stirring occasionally, until the chorizo pieces are crispy and the oil has turned a deep red color, approximately 8 minutes. Keep warm on low heat.
Arrange the scrubbed clams in a single layer in a large, deep skillet. Pour the beer over them, cover tightly with a lid, and steam over medium-high heat until the shells open, about 5 minutes. Discard any clams that do not open.
Using a slotted spoon, transfer the opened clams to the warm chorizo oil and gently stir to coat.
Add the high-fiber spaghetti to the pot of boiling salted water and cook according to package directions until al dente. Reserve ¼ cup of the pasta cooking water before draining.
Stir the reserved pasta cooking water into the clams and chorizo oil mixture. Sprinkle generously with the chopped fresh parsley and toss gently to combine.
Divide the drained spaghetti among six bowls or plates. Top each portion with the steamed clams and chorizo oil sauce, distributing the clams and crispy chorizo pieces evenly. Serve immediately.
