Linguini with Clams, Fennel and Chorizo

Sometimes, an ingredient will pop into my head and for the rest of the day I’m thinking about what to do with said ingredient. It can happen most any time during the day.

This morning, I woke up thinking about clams.

I thought about clams all day long. I thought about fried clams, white clam sauce, red clam sauce, clams with potatoes, clam chowder, Clams Casino, clams steamed open in a savory broth. I felt like that guy in Forrest Gump that could recite every single shrimp recipe.

Driving home, I remember the chorizo in the fridge, not Groom’s homemade version as we finished the latest batch last week, but some from Niman Ranch so the chorizo is not slacking in the taste department. Sweet bell pepper and fennel that needed a home would be fabulous with the clams.

I could have gone to the store and gotten fresh clams, but I haven’t had the best of luck with those. One of these days I’ll grow up and give them another try, but for now, the cans would work fine for the clam sauce that was percolating in my head.

And such a fine clam sauce it is. Totally different from any I’ve had before. Sweet, spicy with a touch of heat from the chorizo.

A bit of this for dinner, a good night’s sleep and I’m ready for the next ingredient.

Linguini with Clams, Fennel and Chorizo

2 links chorizo sausage, remove the casing and crumble as best you can
(or use homemade chorizo and get enough for a scant ¾ cup of cooked sausage)
Couple of swirls of extra virgin olive oil
1 fennel bulb, diced (save a nice piece of the fennel fronds)
1 sweet yellow onion, diced
1 small red bell pepper, diced
2 cans clams, drained reserve juice
4 fat cloves of garlic, chopped
1 good sized tsp fennel seeds
Freshly ground black pepper
Linguini

Heat a couple of good swirls of extra virgin olive oil in cast iron skillet. When hot but not smoking add chorizo and cook til nice and browned and releases the fat. Remove from the skillet.

Add the fennel, onion, red bell pepper and cook about 10 minutes til golden, then add the garlic and cook another ten minutes.

Heat water for pasta and start that process.

Add clam juice to skillet and bring to boil. Reduce heat to simmer and add the clams.
When pasta is done, add a ladle of pasta water to skillet and drain the pasta. Add pasta to skillet, combine well and cover and let sit for five minutes. Add the fresh fennel and serve.

Serves 3 generously.

Linguini with Clams, Fennel and Chorizo

The Night after Christmas

Wednesday night after Christmas and all through the house, the only thing moving is the Hallmark ornament on the tree because it’s plugged into a string of lights. A fire is glowing, various cats and dogs are snoring and BUS STOP is on our DVR. I don’t know why Linguini with Red Clam Sauce appealed to me tonight. But it did in a big way! Comfort food helping me through the next two days of work until the weekend. I guess that’s what it is. But what comfort this food is. I’m not sure where this recipe came from but it’s been a staple for years. No cheese on this pasta, please. This is light and fragrant and hits the spot every time you make it.



Linguini with Red Clam Sauce

3 good swirls extra virgin olive oil

3 cloves garlic, sliced thin

4 anchovy fillets, minced

tbsp crushed red pepper flake

1 cup dry white wine
2 cups diced canned organic tomatoes, drained

2 cans chopped clams, drain and reserve ½-¾ cup juice

Salt and freshly ground black pepper

1 pound linguine, cooked al dente

1/4 cup chopped flat leaf parsley

3 tablespoons chopped fresh basil

Swirl the extra virgin olive oil in heavy bottomed saucepan over medium high heat. Add garlic and anchovies and cook until they blend into the garlic. Add crushed red pepper and cook for a few seconds. Add white wine and reserved clam juice and cook until reduces by half, about 3 minutes.

Add the tomatoes and bring to a boil. Reduce heat and cook 10 minutes. Add clams, parsley and basil and serve over hot linguine with lots of crusty bread.

Serves 3.

The Night after Christmas