Now this is a stunning flavour combination! The sweetness of the delicate vongole paired with the salty smokiness of the chorizo is simply delicious!
I adore making this all through the year. It can definitely be classified as a winter warmer thanks to all the cosy feels that come about from a steaming bowl of pasta, however it is also light enough, and not to mention speedy enough, to be a wonderful addition to the summer menu.
My family love this dish - its always met with oohs and aahs and then complete and utter silence as everyone digs in...the greatest compliment for someone whose house is never quiet!!
I hope you try this super simple recipe and, as always, please tag me in your socials if you do make it so I can see your creations or feel free to leave a comment below !
Preparation Time: 15 minutes, plus soaking time
Cooking Time: 30 minutes
- 1.2kg vongole (baby clams)
- 500g dried thin spaghetti
- 3 tablespoons extra virgin olive oil
- 1 large brown onion, finely chopped
- 3 medium size chorizo (about 400g), casing removing and finely sliced
- 3-4 garlic cloves, depending on size, finely chopped
- ½ cup white wine
- 6 fresh ripe roma tomatoes, finely diced (or alternatively a 400g tin diced tomatoes)
- 1/2 teaspoon sugar
½ cup fresh parsley, plus an extra ½ cup, finely chopped, to serve
- Sea salt flakes and freshly ground black pepper, to taste
- Extra 3 tablespoons extra virgin olive oil, for the pasta
- Drizzle extra virgin olive oil, to serve
- Soak the vongole for at least 3-4 hours in cold water to remove any sand or grit. Prior to cooking, wash them under running water at least 3-4 times to make sure they are clean. Set aside.
- Bring to a boil a large pot of salted water and add the spaghetti.
- Heat the olive oil in a heavy based saucepan (with a well-fitting lid) over a medium-high heat. Add the onion and chorizo and saute for 4-5 minutes until they begin to caramelize. Add the garlic and cook for an extra minute before adding the white wine to deglaze the pan. Once the wine has evaporated by half and then add the tomatoes and sugar and allow the salsa to come to a boil.
- Add the vongole and parsley at this point. Swirl them about the pan a couple of times then pop the lid on and allow the vongole to cook in the salsa. When about half the vongole have opened, add the salt and pepper. Pop the lid back on and cook for a further 2-3 minutes.
- Drain the spaghetti, reserving about ¼ cup of the liquid. Add the extra 3 tablespoons of olive oil in the large pot where the spaghetti was cooked and bring it to boiling point. Add the pasta and swirl it about a couple of times before adding the reserved ¼ cup of the pasta liquid. Once the water has been absorbed by the pasta, remove from the heat and place on a large serving platter.
- Top with the vongole and chorizo sauce, extra parsley and a good drizzle of oil over the top. Serve alongside crusty chunks of bread and a spare bowl for the vongole shells.