Spicy Clam Chorizo Pasta Food

SPICY CLAM CHORIZO PASTA

Steps:

• Rinse and scrub the clams under cold water, making sure they are closed and unbroken. Discard any that aren't closed. Drain well.
• Heat 2 tablespoons of the olive oil in a large pot or casserole with a lid set over medium-high heat. Once hot, add the chorizo, breaking it into smaller pieces with 2 wooden spatulas or spoons, and fry until it begins to crisp and brown, about 4 minutes. Remove the chorizo with a slotted spoon and place in a bowl.
• Add the 2 remaining tablespoons of olive oil to the rendered chorizo fat and reduce the heat to medium. Add the onion and cook, stirring often, for a couple of minutes until softened. Add the garlic and chile de arbol and cook for a minute, until the garlic is fragrant and the chile de arbol begins to toast. Pour in the beer, add the salt, and once it comes to a simmer, incorporate the drained clams. Let it come to a simmer again, cover with a lid, and cook for 6 to 7 minutes, shaking the pot occasionally to help distribute the clams, until the shells open.
• Remove the lid and, using a slotted spoon, transfer the clams into a bowl, including the clam meat that may have fallen from the shells, and discarding those with closed shells. Raise the heat to medium-high and continue to cook the beer-clam liquid for 6 to 7 minutes, so it strongly simmers and a lot of the alcohol evaporates. Add the crushed tomatoes, tomato paste and honey. Stir well, reduce the heat to low, cover and cook for 10 to 12 minutes, stirring once in between.
• Meanwhile, bring salted water to a boil in a large pot. Add the spaghetti and cook until al dente, about 9 to 10 minutes.
• Remove about 3 dozen clams from their shells and discard those shells. Remove the lid from the pot with the sauce and incorporate the cooked chorizo, shelled clam meat and the clams still in their shells. Mix well.
• Strain the spaghetti and add it to the sauce. Toss until it is coated. Transfer to a serving platter or individual bowls. Garnish with the parsley and cilantro, and serve.

BROTHY CLAMS AND CHORIZO

Steps:

• In a large high-sided saute pan with a lid, heat the olive oil over medium-high heat. Add the chorizo, cooking until it has let off some of its fat and the oil is colored by its spices, 3 to 5 minutes.
• Add the fennel and onions and cook until softened and fragrant, about 4 minutes. Next, add the garlic, pimenton and crushed red pepper and cook for 1 additional minute. Add the clam juice and white wine and bring the mixture to a boil. Add the clams into the broth. Cover and cook until the clams open up, 5 to 6 minutes. Discard any clams that don't open up.
• After the clams have opened, add the parsley, butter, lemon zest and juice. Plate the clams with plenty of the liquid and serve with a piece of crusty bread to sop up all the delicious broth!

SPICY CHORIZO PASTA

Steps:

• Bring a large pot of salted water to a boil. Add pasta and cook, according to package directions, until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta.
• Meanwhile, in a large Dutch oven, heat the olive oil and chorizo over medium-high. Cook, stirring occasionally, until chorizo is crisp and brown, 2 to 3 minutes. Turn off the heat and use a slotted spoon to transfer the chorizo to a plate.
• Return the pot to medium heat and add the tomato paste and garlic. Cook, stirring, until the tomato paste is caramelized and a shade darker, 3 to 5 minutes, covering the pan if the splattering is wild. Add the red-pepper flakes and a few grinds of black pepper, then remove from heat.
• Add the cooked pasta and 1/2 cup of the reserved pasta water to the tomato mixture. Return the pot to the medium-high heat, and stir vigorously until the pasta is well coated. Add more pasta water until the sauce is glossy. Stir in the chorizo and season to taste with salt and pepper.

SPICY CLAM CHORIZO PASTA

Steps:

• Rinse and scrub the clams under cold water, making sure they are closed and unbroken. Discard any that aren't closed. Drain well.
• Heat 2 tablespoons of the olive oil in a large pot or casserole set over medium-high heat. Once hot, add the chorizo, breaking it into smaller pieces with two wooden spatulas or spoons, and fry until it begins to crisp and brown, about 4 minutes. Remove the chorizo with a slotted spoon and place in a bowl.
• Add the 2 remaining tablespoons of olive oil to the rendered chorizo fat and reduce the heat to medium. Add the onion and cook, stirring often, for a couple minutes until softened. Add the garlic and chile de arbol and cook for a minute, until the garlic is fragrant and the chile de arbol begins to toast. Pour in the beer, add the salt, and once it comes to a simmer, incorporate the drained clams. Let it come to a simmer again, cover with a lid, and cook for 6 to 7 minutes, until the shells open.
• Remove the lid and transfer the clams using a slotted spoon into a bowl, including the ones that may have fallen from the shells. Raise the heat to medium-high and continue to cook the beer-clam liquid for 6 to 7 minutes, so it strongly simmers and a lot of the alcohol evaporates. Add the crushed tomatoes, tomato paste and honey. Stir well, reduce the heat to low, cover, and cook for 10 to 12 minutes, stirring once in between.
• Meanwhile, bring salted water to a boil in a large pot. Add the spaghetti and cook until al dente, about 9 to 10 minutes.
• Remove about 3 dozen clams from their shells and discard those shells. Remove the lid from the pot with the sauce and incorporate the cooked chorizo, shelled clams, and the clams still in their shells. Mix well.
• Strain the spaghetti and add it to the sauce. Toss until it is coated. Transfer to a serving platter or individual bowls and garnish with the parsley and cilantro and serve.

CLAMS WITH CHORIZO

Steps:

• Heat a large saucepot over medium heat. Add the chorizo and cook, using a spoon or spatula to break up the sausage into small pieces, until the sausage begins to brown. Add the onions and garlic and sprinkle lightly with salt and pepper. Continue to cook until the sausage has browned, 3 to 4 minutes, taking care not to burn the garlic.
• Add the clams to the pot and let settle for a minute, then add the white wine and cilantro. Re-season with salt and pepper and cover tightly with a lid. Let cook about 5 minutes, making sure that the broth at the bottom is at a simmer during that time. After 5 minutes, the clams should have opened or be mostly open; if not, or if the mixture is dry, add another 1/4 cup or so of wine, cover and simmer until the clams are open, 1 to 2 minutes longer. Taste the broth for seasoning and add salt or pepper if necessary. Add the butter to the broth and stir to combine.
• Transfer to a large serving bowl, making sure to pour the broth over the clams. (Remove any unopened clams and discard them.) Serve with crusty bread or baguette.

SPICY CHORIZO PENNE PASTA

Steps:

• Heat the oil in a frying pan over a medium to high heat. Add the onion and chili and cook for two minutes.
• Add the chorizo and cook for a further five minutes, or until golden brown all over.
• Add the remaining ingredients to the pan, apart from the pasta. Bring the to the boil, then reduce the heat and simmer for 15 minutes. Season, to taste, with salt and freshly ground black pepper.
• To serve, stir the pasta into the sausage mixture, then pour onto a serving plate and garnish with fresh basil.

PORTUGUESE CLAMS & CHORIZO W/SPICY TOMATO SAUCE RECIPE - (4/5)

Steps:

• Peel, halve & thinly slice the onion. Peel & mince the garlic. Coarsely chop tomatoes & reserve with juices. Cut prosciutto into 1 ½ x 1/4 inch julienne strips. Adjust oven rack to middle position & heat oven to 400 degrees. Prick sausages, put them in a small baking pan & bake until browned, about 20 minutes. Transfer sausages to a work surface, reserving pan drippings. Cool sausages slightly & cut into 1 inch pieces. Heat oil & reserved drippings in a large skillet. Add onions & cook over low heat until softened, about 30 minutes. Add paprika & red pepper flakes; cook for 2 minutes. Add garlic, tomatoes with juices, prosciutto, sausages, parsley, wine & bay leaf; simmer to blend flavors, about 10 minutes. (Can cool, cover & refrigerate overnight) (Bring sauce to a simmer if refrigerated) Add clams, over, and steam over medium heat until shells open, about 7 to 8 minutes for small clams, 15 minutes for large clams; discard any clams that do not open. Sprinkle with cilantro and serve immediately. Note: I put par boiled pieces of potato into sauce to make it more stew like. Have also put on top of pasta.

SPICY CHORIZO PASTA RECIPE BY TASTY

Steps:

• Heat the oil in the pan, dice red onion and put in the pan.
• Chop chorizo into pieces approx 5mm in size. Add to the pan with onions.
• Add balsamic and saute for 5 mins until chorizo starts to crisp.
• Add the wine and tabasco.
• Cook pasta separately according to box directions.
• Season the pan to taste, then add pasta and stir together.
• Serve hot and enjoy!

VEGAN SPICY CHORIZO PASTA

Steps:

• Preheat oven to gas mark 7.
• Fry the onion mushroom and garlic powder in a pan until translucent.
• Tip into a casserole dish and add packet of fake chorizo and fake pepperoni.
• Add the pasta the jar of tomato sauce, chili powder and water mix a bit.
• Put into oven for 20 minutes.
• Cover with the thin slices of fake cheese sprinkle with oregano salt and pepperoni, and turn up heat turn up heat to gas mark 7; bake for ten minutes.
• Serve with garlic bread --um yum spicy!