Okay, it has shrimp and calamari, too. It's Tom's fault. He just can't help himself when it comes to seafood. He loves it. If it has clams...well, hey, just throw in a couple of mussels, too. Oh, and by the way, I just happen to have a couple of shrimp on hand and a calamari. How about if we throw those in. And on and on. But, I'm not complaining.
Tom found the recipe for this particular dish in an old edition of Southern Living Magazine that he was reading in the waiting room of the dentist's office. Now, you would think that Southern Living would not necessarily be the magazine of choice for your common male reader. But, Tom is not your common kind of guy. He doesn't hunt deer, turkey, or any other animal. He hunts recipes. He's always looking for new recipes and he actually has a much more adventurous palate than I do. And he cooks. A lot. In fact, he cooks nearly as much as I do. I have even considered renaming this blog "Terri and Tom's Table," but he wouldn't hear of it. So, it's merely "Terri's Table", but you will note that I do give full credit where credit is due. And this dish was his baby, and the combination of flavors was, in short, amazing. Sort of like paella pasta.
Tom clearly modified the recipe considerably, adding wine, shrimp and calamari, so following is Tom's adaptation of the original recipe. I'm sorry I can't provide a link to the original recipe. Tom actually wrote out the recipe copied from the magazine.
Linquine with Chorizo and Clams
by Tom Powers adapted from Southern Living Magazine
1 tablespoon garlic, chopped
1 cup onion, medium dice
1/2 cup olive oil
1 cup white wine
1/2 of a tube of Mexican chorizo
1/2 pound calamari, cut in bite size pieces
1/2 pound clams in their shells (approximately 12 to 15)
1/2 pound shrimp, deveined and shells removed
1 pound linguine
1/4 parsley, chopped
Cook the linguine in salted water per package directions, drain, pour into large pasta serving bowl, set aside, but keep it warm. The sauce will cook quickly.
Pour the olive oil into a large frying pan over medium high heat. Add the onions to the olive oil and saute until translucent, about 5 to 7 minutes.
Add the garlic and toss quickly to heat, but do not brown.
Add the chorizo and cook until the chorizo is just cooked through, breaking the meat up as it cooks.
To the chorizo mixture, add the white wine and simmer about 5 minutes.
Now add the clams and cook until they just open, about 2 to 3 minutes. Remove the opened clams from the pan and set aside. Discard any clams that did not open.
Add the shrimp to the chorizo mixture in the pan and cook about 3 minutes.
Add the calamari and cook about 2 minutes more.
Add the clams back into the sauce. Mix well. Immediately pour the sauce over the linguine and serve.