This tasty and comforting dish offers intense flavors that are perfect for Fall. Spanish chorizo sausage (we make from scratch here at Ted’s!) sauteed with shrimp and clams from our Seafood Case in garlic and white wine is served over Rio Bertolini’s locally made homemade saffron pappardelle. A great combination of local ingredients and international flavors! Serves 4 people.
3 dozen Clammer Dave Littleneck Clams
1 1/2 lbs. fresh shrimp, peeled and deveined
12 oz. Spanish cooking chorizo, sliced 1/4″ thick
3 Tbsp. Good Quality Extra Virgin Olive Oil
3 cloves garlic, chopped
2 cups dry white wine
1 lb. Rio Bertolini Fresh Saffron Pappardelle
Fresh lemon juice
1 Tbsp. fresh parsley, chopped
Prepare a gallon of salted boiling water. Meanwhile, in a large skillet, saute garlic and chorizo in good quality olive oil over medium-high heat until it just starts to brown, about 3 minutes. Turn heat to high and deglaze pan with white wine. Scrape brown bits from bottom of pan to incorporate into the sauce. Turn heat down to medium, add clams and cover for about 2 minutes or until all clams have popped open. Uncover and add shrimp and toss lightly. Drop pasta into the boiling water and cook for 2 minutes. Drain, reserving some of the cooking liquid. Add pasta to skillet and toss. Add about 1/4 cup of pasta water to sauce to create desired amount of sauce. Top with lemon juice and chopped parsley before serving.
Fresh, local ingredients are what makes this dish great. You can substitute the shrimp, clams or pasta for other brands or varieties, but the local flavors and freshness of these specific ingredients are amazing.