This is a lovely recipe to showcase the finest and freshest seafood from your local fishmonger. The instructions are down to the minute and the results are tasty, indeed. Two minor changes: Salt and pepper were not in the original list of ingredients but I added them as a matter of course. Additionally, the brand of chorizo I purchased lacked some bite so I added one-half teaspoon of red pepper flakes. I will definitely make this again.
Ingredients
- 1 tablespoon garlic, finely minced
- 1 cup onion, medium dice
- 1/2 cup olive oil
- 1 cup dry white wine
- 5 ounces (1/2 - tube) mexican pork chorizo
- 1/2 pound calamari, cut into bite sized pieces
- 1/2 pound clams in their shells, approx 12 - 15
- 1/2 pound shrimp, deveined and shells removed
- 1 pound linguine
- 1/4 cup parsley, roughly chopped
Instruction
- Cut, chop and measure out all ingredients and set aside.
- Set the pot of salted water for the pasta on the stove to bring to a boil.
- While the pasta water is coming to a boil, pour the olive oil into a large frying pan over medium high heat. Add the onions to the hot olive oil and saute until they are translucent, about 5 to 7 minutes.
- At this point, the pasta water should be boiling so add the linguine to the pot and stir well. Reduce heat slightly and allow to boil for 9 - 10 minutes.
- While the pasta is cooking, add the garlic to the onions and toss quickly to heat, but do not brown.
- Add the chorizo to the onions and garlic and cook until the chorizo is just cooked through, breaking the meat up as it cooks.
- Add the white wine to the chorizo mixture and simmer about 5 minutes.
- Add the clams to chorizo/wine sauce and cook just until they open, about 2 to 3 minutes. Remove the opened clams from the pan and set aside. Discard any clams that did not open.
- Add the shrimp to the chorizo/wine sauce in the pan and cook no more than 3 minutes.
- Add the calamari and cook about 2 minutes more. Turn off the heat
- By now, your pasta should be cooked al dente. Drain the pasta and place in a large serving bowl.
- Add the parsley to the sauce and stir well. Add the clams back into the sauce and mix well. Immediately pour the sauce over the linguine and serve.
