Linguine With Clam Sauce

Recipe Ingredients

1 lb	454g / 16oz	Linguine
		= (or spaghettini)
2 tablespoons	30ml	Olive oil
3 oz	85g	Chorizo - diced
1/2 cup	31g / 1.1oz	Finely-chopped yellow onions
3 tablespoons	45ml	Thinly-sliced garlic
2 teaspoons	10ml	Chopped fresh oregano
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Crushed red pepper flakes
2 lbs	908g / 32oz	Little Neck clams - scrubbed, and
		Purged in water
3/4 cup	177ml	Dry white wine
1/2 cup	118ml	Clam juice
1/2 cup	118ml	Heavy cream
2 teaspoons	10ml	Fresh lemon juice
1 tablespoon	15ml	Extra-virgin olive oil
1/4 cup	10g / 0.4oz	Finely-chopped fresh parsley leaves
1/2 cup	118ml	Finely-grated Parmesan

Recipe Instructions

Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, 8 to 9 minutes. Drain the pasta in a colander, reserving 1/2 cup of the cooking liquid. Return the pasta to the pot and toss with the cooking liquid. Cover and set aside.

In a large, heavy saute pan or medium pot, heat the oil over medium heat. Add the chorizo and cook, stirring, for 2 minutes. Add the onions and cook, stirring, until soft, 3 minutes. Add the garlic, oregano, salt, and red pepper flakes, and cook, stirring, for 1 minute. Add the wine and clam juice and cook for 1 minute.

Add the clams, cover, and shaking occasionally, cook until the clams open, about 5 minutes. Discard any unopened clams. Add the cream and lemon juice, stir well, and simmer for 1 minute. Add the cooked pasta and toss to coat. Add the extra-virgin olive oil and parsley, and toss to coat. Divide among serving bowls and top each portion with cheese. Serve immediately.

This recipe yields 4 to 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1F28) - from the TV FOOD NETWORK

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