Chorizo & Clam Pasta

INGREDIENTS

TT = To Taste

1-2 LBS Littleneck Clams, Rinsed

1/2 LB Chorizo

1 Shallot, Minced

4 Garlic Cloves, Thinly Sliced

Optional* Red Pepper Flakes

Your Favorite Store-Bought Pasta

1/2 Mug Full of Pasta Water (This will make sense in a minute, keep reading)

Salt TT

INSTRUCTIONS

Bring a large pot of salted water up to a boil.

Meanwhile, do your knifework and prep your ingredients.

Now cook pasta until it is al dente, as we are going to finish cooking it in the chorizo pan so it needs to be a little undercooked.

**VERY IMPORTANT, while the pasta is cooking, using a drinking cup, scoop out half a cup full of pasta water. Ideally, you'll use a cup with a handle, like a mug, so you don't burn yourself. Set aside for later.

In the meantime, brown chorizo in a little bit of neutral oil on medium heat, making sure to move it around occasionally, 4-5 minutes. Once browned, add minced shallot, thinly sliced garlic, and red pepper flakes (if using) and stir until very fragrant, about 45 seconds.

Add clams to your chorizo pan and a generous amount of pasta water. Cover until the clams open, about 4-5 minutes.

Add pasta and salt TT to your chorizo-clam pan. Place the lid back on and gently shake the pasta and clams together. Uncover and allow the pasta to absorb the remaining pasta water, about 3 minutes. It will thicken and look saucey.

Top with freshly grated parm and parsley.

GRUB!