Recipe - Clams Mussels And Chorizo Worrechiete And Hot Chilis

12 Vongole; (small little
necks..tiniest you can
find)
1 pound Mussels soaked and
debearded
1 pound Chorizo; (or Italian
sausage), cut or sliced up in rounds
of about 1/2" thick
One fourth 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
minced
1 small Can Italian tomatoes; seeded
and minced
1 tablespoon Cumin powder
1 tablespoon Chili powder
One half cup Chicken broth
One half cup Dry white wine
One half cup Minced fresh cilantro
One fourth cup Minced Italian fresh parsely
One fourth cup Minced fresh mint
1 pn Saffron
One half cup Creme fraiche; ( Mexican
CREMA or sour cream)
1 pound Orrechiete pasta; (penne,
rigatoni, shells)

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 45 minutes. Add minced
chili peppers, chili powder and cumin. Saute 34 minutes to extract the
flavors. Add minced 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
23 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 nonalcholic beer is great with this dish. Hope you
like it.

Posted to CHILEHEADS DIGEST by MMazzarese MMazzarese@aol.com on May 2,
1998