Name: Vongole and chorizo linguine
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 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

Vongole and chorizo linguine

Combine the best of meat and seafood with this vongole and chorizo pasta. These small, juicy clams compliment the spicy sausage and provide a delicious meal that only takes 30 minutes to make.

Serves 6

Prep

15M

Cook

15M

Total

30M

Ingredients

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

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.

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