12-Year White balsamic ·
Cayenne Crush olive oil ·
Herbs de Provence olive oil ·
Potatoes Pastas and Grains ·
Seafood ·
SELECT Delicate olive oil ·
Pasta with Clams and Chorizo Sauce
Pasta with Clams and Chorizo Sauce
Submitted by Corporate Chef Andy Stewart
Potatoes, Pastas and Grains
Ingredients
- 1 pound cooked pasta
- clams
- Chorizo Sauce
- chopped parsley and basil for garnish
- 1 tablespoon Fustini’s Delicate SELECT olive oil
- 1 small onion, small dice
- 1/4 cup celery, small dice
- 3 cloves garlic
- 1 tablespoon parsley, chopped
- Fresh ground black pepper
- 2 cups dry white wine
- Splash Fustini’s 12 Year White balsamic
- 36 littleneck clams, cleaned and scrubbed
- 2 tablespoons Fustini’s Herbs de Provence olive oil
- 1/4 pound chorizo sausage
- 1 small onion, small dice
- 1 medium carrot, peeled and very small dice
- 1 celery ribs, small dice
- 2 cloves garlic, minced
- 28 ounce can San Marzano whole peeled tomatoes
- 2 ounces smoked ham
- 1 sprig thyme
- 1 bay leaf
- drizzle of Fustini’s Cayenne Crush olive oil
- salt and pepper
Directions
- Heat EVOO in a large skillet over moderate heat and add onion and celery. Sauté, for 2 minutes stirring often and add garlic, parsley, and black pepper and cook for another minute. Add wine, bring to a simmer and cook over low heat until wine is reduced by one third. Add Fustini&rsquo,s White Balsamic Vinegar and clams, cover, and cook until clams are open - 8 minutes. Remove clams from broth.
- Heat Fustini&rsquo,s Herbs de Provence olive oil in a large pot over moderate heat and add sausage. Cook sausage until browned and all liquid is gone. Add onion, carrot, and celery and cook for 5 minutes, stirring frequently. Add garlic and cook another minute. Add tomatoes, smoked ham, thyme, bay leaf, and Fustini&rsquo,s Cayenne olive oil. Season with salt and pepper and bring to a simmer over low heat. Cook until the tomatoes are broken down and the sauce has slightly thickened.
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