Clams, mussels and chorizo w/orrechiete and hot chilis
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Vongole; (small little necks..tiniest you can find) | |
| 1 | pounds | Mussels soaked and de-bearded |
| 1 | pounds | Chorizo; (or Italian sausage), sliced in rounds of about 1/2\" thick |
| ¼ | cup | Olive oil |
| 6 | Cloves of garlic minced | |
| 1 | small | Red onion minced |
| 1 | Leek; washed, minced | |
| 1 | Jalapeno pepper* | |
| 1 | Serrano pepper* | |
| 3 | Poblano peppers* | |
| 1 | teaspoon | Chipotle pepper sauce* |
| 1 | Red sweet pepper; seeded and diced | |
| 1 | small | Can Italian tomatoes; seeded and diced |
| 1 | tablespoon | Cumin powder |
| 1 | tablespoon | Chili powder |
| ½ | cup | Chicken broth |
| ½ | cup | Dry white wine |
| ½ | cup | Minced fresh cilantro |
| ¼ | cup | Minced Italian fresh parsely |
| ¼ | cup | Minced fresh mint |
| 1 | pinch | Saffron |
| ½ | cup | Creme fraiche; ( Mexican CREMA or sour cream) |
| 1 | pounds | Orrechiete pasta; (penne, rigatoni, shells) |
Directions
I was thinking of a Portuguses dish that combines clams and pork and came up this this variation last night. Sounds more complicated thatn it really is.
It turned out to be delicious! Hope you lke it Soak clams and mussels in cold water to get rid of any sand or dirt. Saute half the garlic and onion in saute pan with half the olive oil. Add clams, mussels, and wine. Cover and steam just until the clams and mussels open.
Remove from pot and cool. Remove clams and mussels from their shells and reserve the meat in a separate dish. Pour out broth into another dish and rub saffron threads into it. Reserve broth.
In saute pan saute chorizo in the remaining olive oil. Add remaining garlic, onion, leek. Saute until softened, about 4-5 minutes. Add diced chili peppers, chili powder and cumin. Saute 3-4 minutes to extract the flavors. Add diced tomatoes, the juice from the can, the reserved clam/mussel broth, and the chicken broth. Add half the minced herbs. Mix thoroughly, cover and cook on low for 15 minutes.
Cook pasta according to directions but drain about 1 minute before it is really done. Reserve pasta water in case you need more moisture in the "sauce".
Add the reserved clams and mussels to the saute pan and mix through to heat. Add the drained pasta to the saute pan and mix over low heat about 2-3 minutes. If you need more moisture, add a little of the hot pasta water. Turn heat off and add the creme fraiche and the rest of the herbs.
Mix well and serve!
......................................................Whew! but it's worth the effort!!!!
* NOTE: A combination of hot sauces would also be good.
A crisp cold beer or non-alcholic beer is great with this dish. Hope you like it.
Posted to CHILE-HEADS DIGEST by MMazzarese <MMazzarese@...> on May 2, 1998