Portuguese-Style Linguine with Clams, Chorizo and Tomatoes

  • Total Time:
  • Servings: 4

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  • 1 tablespoon extra-virgin olive oil
  • 3/4 pound chorizo, sliced 1/4 inch thick
  • 1 large onion, thinly sliced
  • Pinch of cayenne pepper
  • 2 dozen littleneck clams, scrubbed
  • 4 medium tomatoes, coarsely chopped
  • 4 garlic cloves, minced
  • 1/2 cup shredded basil leaves
  • 1 cup dry white wine
  • 3/4 pound linguine
  • Salt and freshly ground pepper

How to make this recipe

  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.

Contributed By Published September 2002

465172 recipes/portuguese-style-linguine-with-clams-chorizo-and-tomatoes 2013-12-06T23:42:58+00:00 Kathy Gunst fast-column|roasting|portuguese|pasta-and-noodles|4|fast|weeknight-dinner september-2002,linguine with clams,portuguese food,kathy gunst,chorizo recipe,fast pasta recipes,portuguese-style-linguine-with-clams-chorizo-and-tomatoes 465172

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