Tom Kerridge's Clam, Prawn, and Chorizo Linguine
Shellfish is best cooked super fresh and super simple. This pasta dish is a variation on the classic Italian vongole and is packed with bold flavours.
Ingredients
Method
- Wash the clams in a colander under cold running water. Heat a large saucepan over a high heat. When the pan is smoking hot, tip in the clams and the wine and cover with a tight-fitting lid. Allow the clams to steam for 3-4 minutes to allow them to open.
- Drain the clams in a muslin-lined colander over a bowl or jug to collect the liquor. Leave the clams to cool for a few minutes and discard any that remain closed after cooking. Set aside 6-8 clams in their open shells for serving, then pick the clam meat from the remaining shells and place in a bowl. Discard the empty shells.
- Bring a large saucepan of salted water to the boil for the linguine. Add the linguine and cook for 10 -12 minutes until al dente. While the pasta is cooking, make the sauce.
- Heat the extra virgin olive oil in a sauté pan over a medium heat, add the chorizo and shallots and cook for 3-4 minutes allowing them to soften. Then increase the heat, add the garlic, pour in the reserved clam liquor and cook until the liquid reduces by half. Finally add in the cherry tomatoes, butter and prawns. Continue to cook until the prawns turn pink, then add the picked clam meat. Taste the sauce and season. You might not need any salt due to the clam liquor being naturally quite salty.
- Drain the linguine, making sure to save a cupful of the cooking water. Add the linguine to the sauce and stir well. Add the chilli and the reserved clams in their shells, and toss to combine, loosening with a splash more pasta water if necessary.
- Divide everything between two warmed serving bowls and top with the parsley.
Rate this recipe
Overall Rating:
4.00
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