12-Year White balsamic · Cayenne Crush olive oil · Herbs de Provence olive oil · Potatoes Pastas and Grains · Seafood · SELECT Delicate olive oil ·Mar 26, 2024

Pasta with Clams and Chorizo Sauce

Name: Pasta with Clams and Chorizo Sauce
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

Author:

Submitted by Corporate Chef Andy Stewart

Ingredients

1 pound cooked pasta
clams
Chorizo Sauce
chopped parsley and basil for garnish

Clams

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

Chorizo Sauce

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

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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.

Pasta with Clams and Chorizo Sauce