My husband, Tom, found the original recipe for this dish perusing a Southern Living magazine while waiting for a dental appointment. You would think that Southern Living would not necessarily be the magazine of choice for your common male reader. But Tom is not your common kind of guy. He doesn't hunt deer, turkey, or any other animal. He hunts recipes. He's always looking for new recipes and he actually has a much more adventurous palate than I do. And he cooks. He took a very simple recipe, modified it many times over, adding wine, onions and additional types of seafood, to make this delicious pasta dish. It has become one of our favorites. - TerriCooks —TerriCooks
Test Kitchen Notes
This is a lovely recipe to showcase the finest and freshest seafood from your local fishmonger. The instructions are down to the minute and the results are tasty, indeed. Two minor changes: Salt and pepper were not in the original list of ingredients but I added them as a matter of course. Additionally, the brand of chorizo I purchased lacked some bite so I added one-half teaspoon of red pepper flakes. I will definitely make this again. —wssmom
- Serves 4
garlic, finely minced
onion, medium dice
dry white wine
(1/2 - tube) Mexican pork chorizo
calamari, cut into bite sized pieces
clams in their shells, approx 12 - 15
shrimp, deveined and shells removed
parsley, roughly chopped
- Cut, chop and measure out all ingredients and set aside.
- Set the pot of salted water for the pasta on the stove to bring to a boil.
- While the pasta water is coming to a boil, pour the olive oil into a large frying pan over medium high heat. Add the onions to the hot olive oil and saute until they are translucent, about 5 to 7 minutes.
- At this point, the pasta water should be boiling so add the linguine to the pot and stir well. Reduce heat slightly and allow to boil for 9 - 10 minutes.
- While the pasta is cooking, add the garlic to the onions and toss quickly to heat, but do not brown.
- Add the chorizo to the onions and garlic and cook until the chorizo is just cooked through, breaking the meat up as it cooks.
- Add the white wine to the chorizo mixture and simmer about 5 minutes.
- Add the clams to chorizo/wine sauce and cook just until they open, about 2 to 3 minutes. Remove the opened clams from the pan and set aside. Discard any clams that did not open.
- Add the shrimp to the chorizo/wine sauce in the pan and cook no more than 3 minutes.
- Add the calamari and cook about 2 minutes more. Turn off the heat
- By now, your pasta should be cooked al dente. Drain the pasta and place in a large serving bowl.
- Add the parsley to the sauce and stir well. Add the clams back into the sauce and mix well. Immediately pour the sauce over the linguine and serve.