Monday Meal: Linguine with Shellfish & Chorizo | Buzz Blog

Monday, April 18, 2016

Monday Meal: Linguine with Shellfish & Chorizo

Posted By on April 18, 2016, 8:00 AM

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Having just written the IRS a large check for taxes, we were looking this weekend for a simple and inexpensive, but satisfying meal for dinner. I settled on this easy-to-make pasta with shrimp, mussels, clams and chorizo. The total cost for the ingredients was only about $12-15 for a dish that can serve six. 


1 lb. linguine or other dried pasta

3 Tbs olive oil

2-3 oz Spanish chorizo, thinly sliced or diced

3 cloves garlic, peeled and minced

1 shallot or 3 scallions (white and light green parts), minced

1 cup white wine

1 cup chicken or vegetable broth

1/2 tsp crushed red chili flakes

12 Littleneck clams, scrubbed and cleaned

12 black mussels, debearded and cleaned

3/4 lb. shrimp, peeled and deveined

Kosher salt

Freshly ground black pepper

3 Tbs minced Italian parsley

2 Tbs butter, softened at room temperature

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Bring a large pot of salted water to a boil and cook the linguine to just al dente. When the pasta is finished, drain and return to the pot along with the butter, parsley, salt and pepper, to taste. 

In another large pan or skillet, heat the olive oil over medium heat. Add the chorizo and cook for a few minutes until the chorizo sizzles a bit and browns a little. 

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Add the chili flakes, garlic and shallot or scallions  to the pan and cook for 2-3 minutes, until softened. 

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Pour the wine into the pan and simmer until reduced by half, about 5 minutes. 

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Add the clams and mussels to the pan along with the broth. Bring back to a simmer and cover. Cook for 3-5 minutes, until the shells begin to open. 

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Add the shrimp to the pan and give them a stir. Cover and continue cooking until the shrimp are cooked through, but not tough, and the mussels and clams have opened - about 3-4 minutes longer. Throw away any clams or mussels with closed shells. 

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Stir the chorizo and seafood mixture into the pot with the cooked linguine. Toss well and serve. 

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Photos by Ted Scheffler 

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