Spaghetti with Clams, Chorizo, and Mushrooms in a White Wine Sauce
1.5-pound fresh littleneck clams
4 tbsp salted butter
1 smoked, dry, chorizo sausage, sliced, then halved
1 large shallot, diced
4 garlic cloves, keep whole but squish with the side of a knife to open
227 g mushrooms, sliced
1 cup dry white wine
Zest from one lemon
225 g Italpasta Artisan Spaghetti
Salt and pepper to taste
Parsley for garnish, chopped
First prepare your clams. Rinse them under cold water and remove any beards still on clams. Place in a bowl and set aside.
In a deep pan with a lid melt 1 tablespoon of the butter over medium low heat. Add the chorizo and sauté until it’s hot and slightly browning, about 3 minutes. Remove from pan (reserving the oil and butter in pan) and place in a bowl, set aside.
In the same pan add remaining butter, shallot, garlic, and mushrooms. Sauté on low, stirring almost constantly until mushrooms are very soft, about 5-7 minutes. Now add the white wine and lemon zest. Simmer on low until wine reduces to about 2/3 of the liquid, about 5 minutes. Now add the clams, cover with the lid, keep on low heat to a simmer, and steam clams for about 7 minutes or until clams have opened. (Please note you only want to eat clams that have opened and discard any that haven’t)
Meanwhile, cook pasta in well salted water according to package directions. Drain, then toss with the clam mixture. Season with salt and pepper to taste and garnish with fresh parsley. Enjoy!