Dd's Chorizo Clams Bucatini

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CHORIZO CLAMS BUCATINI

 

6 oz. bucatini, cooked according to package directions, drained well

8-10oz. fresh manila clams, rinsed

1 can chopped clams, drained, liquid saved*

1/2 c. reserved clam juice*

2 TB olive oil

2 oz. chorizo, crumbled

1 large shallot, minced

4 cloves garlic, minced

1 tsp. dried oregano

½ tsp. dried ground sage

1 tsp. dried basil

Pinch crushed red pepper flakes

¼ c. Italian parsley, hopped

1 c. white wine

2 TB butter

2 TB heavy cream

2 TB lemon juice

Garnish: grated parmesan cheese, chopped Italian parsley

 

In a large skillet over medium heat brown chorizo in olive oil. Add shallots; cook 1-2 minutes. 

Add garlic, oregano, sage, basil and red pepper flakes. Saute until shallots are translucent.

Add reserved clam juice and wine. Bring to a simmer 15 minutes until almost completely 

reduced.  Stir in butter, cream, lemon juice and fresh and canned clams. Simmer an additional 

5 minutes. Add parsley. Optional to toss pasta in sauce or serve sauce over warm pasta. 

Sprinkle with cheese and parsley. Serves 2-3.