Spaghetti and chorizo and clams
Family feasting is the perfect way to finish off a long weekend. Start in the afternoon and continue, hopefully basking in the sun, well into the evening. These meals are all designed to be part of a shared meal with everyone helping themselves from big dishes.
Fresh clams are readily available now and super easy to cook – they basically just need to be steamed open. It’s very traditional to have them with spaghetti, and chorizo just adds a kick.
|400 g||Spaghetti, dried|
|1 Tbsp||Olive oil|
|1||Chorizo sausage, about 50-60g, chopped in small chunks|
|1||Garlic clove, crushed|
|1 punnet||Cherry tomatoes|
|1 kg||Clams, I used Cloudy Bay clams, rinsed|
|1 splash||White wine|
|1||Lemon, zest of, plus lemon wedges, to serve|
|1 bunch||Fresh parsley, to garnish|
- Cook spaghetti in plenty of salted, boiling water until al dente.
- In a large frying pan or wok (one that has a lid), heat the butter and olive oil on a medium-high heat. Add the chorizo, garlic and cherry tomatoes. Cook for a couple of minutes until the chorizo is fragrant and the cherry tomatoes start to blister.
- Add the clams and the wine. Stir them around, and then cover with the lid. Cook for about 5-6 minutes until the clams have been steamed open.
- Add the spaghetti to the pan, and then garnish with lemon zest and parsley. Serve with additional lemon wedges, and crusty bread on the side. Put the pan straight on the table or serve in a large dish.