Vongole and chorizo linguine

ingredients

• Vongole and chorizo linguine

  • 750 gram vongole (sand cockles/clams/pipis)
  • 375 gram linguine pasta
  • 1 tablespoon extra virgin olive oil
  • 1 chorizo sausage, sliced thinly
  • 2 clove garlic, crushed
  • 2 long red chillies, sliced thinly
  • 250 gram cherry tomatoes, halved
  • 3/4 cup loosely packed small fresh basil leaves
  • 1/4 cup (60ml) extra virgin olive oil, extra

method

• Vongole and chorizo linguine

  • 1

    Rinse the vongole. Place in a bowl of cold water for 1 hour; drain.

  • 2

    Cook pasta in a large saucepan of boiling, salted water, uncovered, until just tender; drain. Return to pan.

  • 3

    Meanwhile, heat oil in a large frying pan; add chorizo, cook until crisp. Remove chorizo from pan using a slotted spoon. Add vongole to same heated pan, cook, covered, for about 3 minutes or until the vongole open. Push the vongole to one side of the pan.

  • 4

    Add garlic, chilli and tomatoes; cook, uncovered, for about 2 minutes or until fragrant and softened.

  • 5

    Add chorizo and vongole mixture to hot pasta with basil and extra oil; toss gently to combine.