Loading Video...
Recipe courtesy of John Walsh

Littlenecks, Roasted Corn, Chorizo and Tomatoes over Spaghetti

Save Recipe
  • Level: Easy
  • Total: 45 min
  • Prep: 30 min
  • Cook: 15 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Directions

  1. Have a pot of boiling salted water ready for cooking the spaghetti.
  2. Heat the oil in a large saute pan over medium heat, and then add the chorizo, garlic, shallots, clams, basil and red pepper flakes, being careful to brown but not burn the garlic. Add the clam broth and wine and cover.
  3. At this point you can drop the spaghetti and cook until al dente, 6 to 9 minutes. Drain and set aside, keeping a small amount of the cooking water in case you need a little for your sauce.
  4. When the clams are all open, add the butter, tomatoes, corn and some salt and black pepper and simmer for another minute. Turn off the heat and cover for another minute. Add the pasta and a small amount of hot pasta water if needed and toss. Add some fresh basil to garnish and serve immediately.
Spaghetti Aglio e Olio
PREMIUM
15m Easy 99%
CLASS
Roasted Cherry Tomato Bisque
PREMIUM
26m Easy 99%
CLASS
Lemon Pesto Spaghetti
PREMIUM
9m Easy 100%
CLASS