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Name: Linguini with Manila Clams and Spicy Chorizo Sausage
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1/2 c White wine; 6 qt Water up to 8 qt; 1/2 ts Black Pepper freshly ground; 1 oz Olive oil packed flat; 1 lb plum tomatoes, fresh ripe; 2 tb garlic, fresh Peeled and chopped; 1/4 c olive oil; 2 tb Salt; 24 manila clams, fresh; 1 lb dry linguini pasta Imported; 1/4 c fresh basil leaves Julienned; 1/2 lb Chorizo sausage sliced into small chunks

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INGREDIENTS

1/2 c White wine
6 qt Water ; up to 8 qt
1/2 ts Black Pepper ; freshly ground
1 oz Olive oil ; packed flat
1 lb plum tomatoes, fresh ; ripe
2 tb garlic, fresh ; Peeled and chopped
1/4 c olive oil
2 tb Salt
24 manila clams, fresh
1 lb dry linguini pasta ; Imported
1/4 c fresh basil leaves ; Julienned
1/2 lb Chorizo sausage ; sliced into small chunks

INSTRUCTIONS

When using fresh tomatoes they must be peeled first. Dip them briefly in boiling water to loosen the skins. Peel, cut in half, remove and discard the seeds. Dice the tomatoes and have ready beside th e stove. Bring the water to a boil in a large pot and season with salt while you prepare the sauce. The pasta will cook in 10 minutes and the sauce will take 15 minutes to cook entirely. Drain the anchovy fillets, rinse off the excess salt under cold water, pat dry, and chop roughly. Heat the olive oil in a sauce pan over medium heat. When hot, add the chopped anchovy fillets and sau te over medium heat until the anchovies actually begin to dissolve and melt away. Add the rings of sausage and saute briefly before adding the clams in their shells. Add the garlic to the pan and bef ore the garlic begins to brown, add the diced tomato, salt and pepper and cook for 5 to 8 minutes, before adding the white wine. Place a lid on the pan and cook until the clams steam open. When the water is boiling, cook the pasta according to package directions, timing it so the pasta will be completed at about the same time as the sauce. Just before you drain the pasta, add the basil to the sauce and continue cooking for just a minute longer. Remove the sauce from the heat and toss in a bowl with the drained pasta. Recipe by: Michael Lomonaco Posted to MC-Recipe Digest V1 #505 by "Master Harper Gaellon" on Mar 8, 1997.

NOTES

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Linguini with Manila Clams and Spicy Chorizo Sausage

1/2 c White wine
6 qt Water up to 8 qt
1/2 ts Black Pepper freshly ground
1 oz Olive oil packed flat
1 lb plum tomatoes, fresh ripe
2 tb garlic, fresh Peeled and chopped
1/4 c olive oil
2 tb Salt
24 manila clams, fresh
1 lb dry linguini pasta Imported
1/4 c fresh basil leaves Julienned
1/2 lb Chorizo sausage sliced into small chunks

When using fresh tomatoes they must be peeled first. Dip them briefly in  boiling water to loosen the skins. Peel, cut in half, remove and discard  the seeds. Dice the tomatoes and have ready beside th e stove. Bring the  water to a boil in a large pot and season with salt while you prepare the  sauce. The pasta will cook in 10 minutes and the sauce will take 15 minutes  to cook entirely.    Drain the anchovy fillets, rinse off the excess salt under cold water, pat  dry, and chop roughly. Heat the olive oil in a sauce pan over medium heat.  When hot, add the chopped anchovy fillets and sau te over medium heat until  the anchovies actually begin to dissolve and melt away. Add the rings of  sausage and saute briefly before adding the clams in their shells. Add the  garlic to the pan and bef ore the garlic begins to brown, add the diced  tomato, salt and pepper and cook for 5 to 8 minutes, before adding the  white wine. Place a lid on the pan and cook until the clams steam open.    When the water is boiling, cook the pasta according to package directions,  timing it so the pasta will be completed at about the same time as the  sauce. Just before you drain the pasta, add the basil to the sauce and  continue cooking for just a minute longer. Remove the sauce from the heat  and toss in a bowl with the drained pasta.    Recipe by: Michael Lomonaco    Posted to MC-Recipe Digest V1 #505 by "Master Harper Gaellon"  <gaellon@inch.com> on Mar 8, 1997.

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Nutrition

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Serving Size: 1 Serving (1118g)
Recipe Makes: 4

Calories: 853
Calories from Fat: 387 (45%)

Amt Per Serving		% DV

	Total Fat 43g	57 %
	Saturated Fat 11.1g	55 %
	Monounsaturated Fat 23.6g
	Polyunsanturated Fat 5.3g
Cholesterol 160.6mg		49 %
Sodium 801.9mg		28 %
Potassium 1112.4mg		29 %
Total Carbohydrate 76.6g		23 %
	Dietary Fiber 3.9g	16 %
	Sugars, other 72.7g
Protein 39.6g		57 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 853

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