Recipe courtesy of John Walsh
Littlenecks, Roasted Corn, Chorizo and Tomatoes over Spaghetti
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 525
- Total Fat
- 21
- Saturated Fat
- 7
- Carbohydrates
- 59
- Dietary Fiber
- 4
- Sugar
- 7
- Protein
- 23
- Cholesterol
- 44
- Sodium
- 723
- Total: 45 min
- Prep: 30 min
- Cook: 15 min
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
- Have a pot of boiling salted water ready for cooking the spaghetti.
- 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.
- 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.
- 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.