Ingredients

• 3 tablespoons olive oil, or as needed
• 1/2 cup chorizo, mild or hot, grilled and cut into bite-size pieces
• 1 tablespoon garlic, minced
• 1 tablespoon minced shallots
• 20 littleneck clams, scrubbed and dried
• 2 to 3 large leaves fresh basil, chopped or chiffonade (small strips), plus more for garnish
• Pinch red pepper flakes
• 1/2 cup clam broth
• 1/4 cup dry white wine
• 1/2 package spaghetti
• 2 tablespoons unsalted butter
• 15 grape or cherry tomatoes, cut in half
• 2 ears corn, grilled and then shucked and cut off the cob
• Kosher salt and freshly ground black pepper

Directions

Notes

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.