Chorizo and vongole pasta

Name: Chorizo and vongole pasta with shellfish oil recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 1 small red onion, thinly sliced; 3 garlic cloves, thinly sliced; 1 dried chorizo, thinly sliced; 250g punnet cherry tomatoes; 1kg clams (vongole), purged; 1/2 cup (125ml) white wine; 1/2 bunch basil, leaves picked, roughly chopped, plus extra leaves to serve; 400g spaghetti, cooked according to packet instructions; 200ml extra virgin olive oil; 1 red onion, finely sliced; 4 garlic cloves, roughly chopped; 2 long red chillies, thinly sliced; 1 tbs paprika; 10 extra large green king prawns, peeled, deveined, chopped (heads and shells reserved)

Rate now

30m

Chorizo and vongole pasta with shellfish oil

Jump to recipe

by Mark LaBrooy

Feb 11, 2021

Three Blue Ducks' Mark LaBrooy whips up a mean clam pasta. The shellfish oil is bound to be a conversation starter.

1 small red onion, thinly sliced
3 garlic cloves, thinly sliced
1 dried chorizo, thinly sliced
250g punnet cherry tomatoes
1kg clams (vongole), purged
1/2 cup (125ml) white wine
1/2 bunch basil, leaves picked, roughly chopped, plus extra leaves to serve
400g spaghetti, cooked according to packet instructions

Shellfish oil

200ml extra virgin olive oil
1 red onion, finely sliced
4 garlic cloves, roughly chopped
2 long red chillies, thinly sliced
1 tbs paprika
10 extra large green king prawns, peeled, deveined, chopped (heads and shells reserved)

Method

1.

For the shellfish oil, place a large heavybased saucepan over high heat. Add the olive oil, red onion, garlic and chilli, and cook, stirring frequently, for 3-4 minutes until the onion begins to soften. Scatter over the paprika and reserved prawn heads and shells.
2.

Cook, stirring occasionally, for 3-4 minutes until the shells begin to roast. Reduce heat to low and cook, stirring occasionally, for 10-12 minutes to infuse the oil. Strain through a fine sieve, keep the oil for the pasta and discard solids.
3.

Place reserved shellfish oil in a large heavy-based saucepan with a lid over high heat. Add onion, garlic and chorizo, and cook, stirring occasionally, for 5-6 minutes until the onion has softened and the chorizo is lightly browned.
4.

Add the cherry tomatoes and cook, stirring occasionally, for 4-5 minutes until soft. Add the clams and white wine then place the lid on the pan. Bring to the boil and cook, shaking the pan occasionally, for 4-5 minutes.
5.

Add prawn and basil and cook for a further 2-3 minutes until all the clams are open (discard any clams that remain closed). Season to taste. Toss through the cooked spaghetti and transfer to a serving bowl. Scatter with extra basil to serve.