THE CRIMSON CLAM-MIST

(Our Play on Spanish Vongole with Chorizo)

THE CRIMSON CLAM-MIST

Ingredients: 500g Fresh Clams, 50g Chorizo (minced), 4 cloves Garlic (sliced), 200g Cherry tomatoes (halved), 1 tsp Smoked paprika, 1 tsp Dried Oregano, 100ml Dry White Wine, 50ml Olive oil...

Ingredients

  • 500g Fresh Clams
  • 50g Chorizo (minced)
  • 4 cloves Garlic (sliced)
  • 200g Cherry tomatoes (halved)
  • 1 tsp Smoked paprika
  • 1 tsp Dried Oregano
  • 100ml Dry White Wine
  • 50ml Olive oil

Cooking Method

  1. The Scorch Fry chorizo until crispy; remove. In the same red fat, sauté garlic until pale gold.
  2. The Bloom Add paprika, oregano, and tomatoes with a 30ml splash of wine; the steam will pop the tomato skins.
  3. The Swell Add remaining wine; bring to a rolling boil for 1 minute.
  4. The Marriage Add clams and chorizo; cover and cook for 5 minutes until open. Toss with hot spaghetti.
  5. The Final Flourish Finish with raw extra virgin olive oil and fresh raw parsley.

Cuisine: Spanish

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