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Portuguese-Style Linguine with Clams, Chorizo and Tomatoes

  • TOTAL TIME: 35 MIN
  • SERVINGS: 4
  • FAST
  1. 1 tablespoon extra-virgin olive oil
  2. 3/4 pound chorizo, sliced 1/4 inch thick
  3. 1 large onion, thinly sliced
  4. Pinch of cayenne pepper
  5. 2 dozen littleneck clams, scrubbed
  6. 4 medium tomatoes, coarsely chopped
  7. 4 garlic cloves, minced
  8. 1/2 cup shredded basil leaves
  9. 1 cup dry white wine
  10. 3/4 pound linguine
  11. Salt and freshly ground pepper
  1. Preheat the oven to 450°. Heat the olive oil in a large, deep ovenproof skillet. Add the chorizo and onion and cook over moderate heat, stirring occasionally, until the onion softens and the chorizo begins to brown, about 5 minutes. Stir in the cayenne. Arrange the clams in the skillet and scatter the tomatoes, garlic and 1/4 cup of the basil on top. Add the wine and roast in the oven, uncovered, for 5 minutes. Stir the clams and roast for about 20 minutes longer, or until most of the clams have opened.
  2. Meanwhile, cook the linguine in a pot of boiling salted water until al dente.
  3. 3. Drain the pasta and transfer it to a large serving bowl. Pour the chorizo clam sauce over the linguine, season with salt and pepper and toss to combine. Garnish the linguine with the remaining 1/4 cup of basil and serve.
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