This is another one of those ideas that I have been toying with for awhile, and when I saw seafood pasta week realized it was time to shut up or put up. Started looking on line for the pasta part and came across Bittman's 1998 NYT article on red wine pasta so I used that for my starting place (and really, in the end all roads lead to Bittman, don't they?) then had a couple goes at the timing, and proportions ... so here you go! —aargersi
- Serves 2
dried linguini (really for this recipe you need dry, not fresh pasta)
littleneck clams - scrubbed clean
medium shrimp - peeled and deviened
1/4 inch sliced Spanish chorizo
medium shallots - sliced
cloves garlic - sliced
each red, yellow and orange bell pepper cut in strips (I just like the colors, you can use all red if you want) If your peppers are very tall you may want to half the strips.
red wine - I used a cotes du rhone, Bittman uses chianti
olive oil (to coat the skillet)
smoked sweet paprika (any roads that don't lead to Bittman end up in a pile of smoked paprika don't they?)
red pepper flakes (optional - I like heat, I used a BIG pinch)
juice from 1 orange (I wanted to use blood orange but they were out, I used a navel but I think blood orange would be awesome)
chopped Italian parsley
3-4 turns of the peppermill
- OK for this recipe you really need your mise en place ... it's not hard at all - it just all happens together and you want to make sure everything is cooked just right. Put the wine and one sliced shallot in a small saucepan and bring it to a simmer. Once it has simmered keep it warm on the very lowest setting you have.
- Bring a pot of heavily salted water to a boil. At the same time heat the biggest skillet you have on medium high. Put your colander in the sink so it's at the ready too. OK you are ready to roll.
- Once the water is at a rolling boil, add the linguini and set your timer for 4 minutes (my linguini has a 7-9 cook time, I am assuming yours does too, if not, set the time for half the cook time)
- Add the olive oil to your hot skillet and add the chorizo in. After a couple of minutes when the chorizo has crisped a bit and released some fat, add the other two shallots. Stir everything around. Now add the garlic, paprika, crushed pepper and the clams. Steal about 1/4 c of pasta water and pour it over the clams and cover the pan for a couple of minutes. They should start to open ... take the lid back off. Add in the peppers and the shrimp and gently move everything around to make sure it all cooks evenly. Grind some pepper in now as well.
- When the 4 minute timer beeps, drain the pasta and put it back in the pot. Add enough red wine to cover it - you may not end up using all of the wine - depends on your pasta. Also fish those wine soaked shallots out and put them with the pasta. Keep it simmering and set your timer for another 4 minutes. If it dries up add more wine. At the end of the 4 minutes test, It should be a perfect al dente and a gorgeous color to boot.
- Add the pasta into the skillet with the rest and toss it all together. Squeeze the orange juice in and stir in the parsley. That's it!