Recipe - Linguini With Manila Clams And Spicy Chorizo Sausage

1 pound Fresh ripe plum tomatoes,
peeled, seeded and minced
6 qt Water, (6 to 8)
2 tablespoon Salt
One fourth cup Olive oil
1 ounce Olive oil packed flat
anchovy fillets
One half pound Chorizo sausage, cut or sliced up into
rounds
2 Dozen fresh manila clams, in
their shells, well scrubbed
2 tablespoon Peeled and chopped garlic
One half teaspoon Freshly ground pepper
One half cup White wine
1 pound Imported dry linguini pasta
or other shape
One fourth cup Julienned fresh basil leaves

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 minced
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 MCRecipe Digest V1 #505 by "Master Harper Gaellon"
gaellon@inch.com on Mar 8, 1997.