Equipment
Ingredients
Seafood & Meat
- 1000 g fresh littleneck clams, scrubbed
- 250 g mexican fresh chorizo, casings removed
Pasta & Base
- 400 g spaghetti, dry
- 15 ml extra virgin olive oil
- 120 ml dry white wine
Aromatics & Produce
- 200 g cherry tomatoes, halved
- 4 garlic, thinly sliced
- 3 dried chiles de árbol, stemmed and crumbled
- 15 g fresh cilantro, roughly chopped
- 1 lime, cut into wedges
Nutrition (per serving)
Method
Submerge the clams in a large bowl of cold salted water. Let them sit for 30 minutes to purge any sand, then lift them out carefully and rinse under cold water.
Bring a large pot of heavily salted water to a boil. Add the spaghetti and cook until 2 minutes shy of al dente, according to package instructions.
While the pasta cooks, heat the olive oil in a large deep skillet over medium-high heat. Add the fresh Mexican chorizo, breaking it apart with a spoon. Cook until the fat is rendered, the meat is browned, and reaches a safe internal temperature of 74°C/165°F.
Reduce heat to medium. Add the halved cherry tomatoes, sliced garlic, and crumbled chiles de árbol to the chorizo pan. Sauté until the tomatoes begin to blister and release their juices into the spiced oil.
Increase heat to medium-high. Pour in the white wine to deglaze the pan, scraping up any browned bits. Immediately add the purged clams, cover tightly with a lid, and steam until the clams pop wide open.
Using tongs, transfer the undercooked spaghetti directly from the boiling water into the skillet with the clams and chorizo. Toss vigorously for 1 to 2 minutes, allowing the pasta to absorb the briny, spicy broth. If the pan seems dry, add a splash of starchy pasta cooking water.
Remove from heat. Squeeze fresh lime juice over the pasta and scatter with roughly chopped cilantro. Toss once more and serve immediately.
Chef's Notes
- Purging the clams is non-negotiable. A sandy broth will ruin the entire dish. Using cold water with plenty of salt mimics the ocean and encourages the clams to spit out grit.
- Mexican chorizo varies wildly in fat content and spice level. Taste a small piece after browning to gauge the heat before adding the chiles de árbol.
- Do not salt the sauce until the very end. The clams release a naturally salty, briny liquor that, combined with the seasoned chorizo, is usually enough to perfectly season the dish.
- Using tongs to drag the pasta directly from the pot to the skillet carries over highly starchy water. This starch is the secret binder that turns the spicy chorizo oil and clam juice into a thick, clinging sauce.
Storage
Refrigerator: 2 days — Store leftover pasta and clam meat (discard shells) in an airtight container.
Reheating: Reheat gently in a skillet over medium-low heat with a splash of water or broth to revive the sauce.
