seafood pasta

Spaghetti with Sausage and Clams

(Source: Australian Gourmet Traveller, February , 2000, p57)

1/4 cup Olive Oil
2 shallots, chopped
1/2 red capsicum
2 cloves of garlic, chopped
Pinch of Saffron threads, to taste
400g canned tomatoes, drained and chopped
100ml dry white wine
1 chorizo, coarsely chopped
1 kg clams
500g spaghetti
2 tablespoons chopped flat leaf parsley
Extra olive oil to serve
 

1.  Heat olive oil and cook shallots and capsicum over low heat until soft

2. Add garlic, saffron, tomato and wine and cook over high heat unti reduced by half.

3.  Add chorizo and simmer over medium heat about 5 minutes, or until sauce is thick and pulpy.

4.  Stir in rinsed, drained clams, cover with a tight fitting lid and cook for 5 minutes, or until clams open.

5.  Season to taste.

6.  Cook pasta until al dente and toss with sauce, serving immediately.