recipes
Spaghetti vongole with chorizo sausage, chilli and fennel
Serves: 2
Ingredients
- 1 tbsp olive oil
- 150g chorizo sausage, cubed
- 6 cloves garlic, finely chopped
- 1/2 fennel bulb, trimmed and finely chopped
- 1/2 onion, finely chopped
- 1 red chilli, finely chopped
- 25g butter
- 2 or 3 sprigs fresh thyme
- Fresh seasoning
- 600g clams, cleaned and washed
- 150ml white wine
- 150ml fish stock
- 200g spaghetti, cooked
- 3 tbsp chopped parsley
- Zest and juice of a lemon
Method
Heat the oil in a large frying pan and quickly brown the chorizo sausage. Add in the fennel, onion, garlic, chili and thyme and sauté for a few minutes to soften. Add in the clams, white wine and fish stock and season well with salt and pepper. Place on the lid and continue to cook for a few minutes, shaking the clams around from time to time. When the clams are opened and cooked, add in the chopped parsley, lemon zest and juice along with the cooked spaghetti and cook for a further minute. Serve immediately in large pasta bowls.
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