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INGREDIENTS

1 pound linguine, or spaghetti
2 tablespoons olive oil
3 ounces chorizo, diced
1/2 cup finely chopped yellow onions
3 tablespoons thinly sliced garlic
2 teaspoons chopped fresh oregano
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
3/4 cup dry white wine
1 pound medium shrimp
3 teaspoons Essence
1/2 cup clam juice
12 Little Neck clams, scrubbed and purged in water
12 mussels
1/2 pound calamari, bodies diced into rings, with the tentacles
2 teaspoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/4 cup finely chopped fresh parsley leaves
1/2 cup finely grated Parmesan for garnish

PREPARATION:

  1. Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, 8 to 9 minutes. Drain the pasta in a colander, reserving 1/2 cup of the cooking liquid. Return the pasta to the pot and toss with the cooking liquid. Cover and set aside.
  2. In a large, heavy sauté pan or medium pot, heat the oil over medium heat. Add the chorizo and cook, stirring, for 2 minutes. Add the onions and cook, stirring, until soft, 3 minutes. Add the garlic, oregano, salt, and red pepper flakes, and cook, stirring, for 1 minute. Season the shrimp with 2 teaspoons of the Essence, add the shrimp to the pan and cook for 1 minute. Turn the shrimp over and cook another minute. Remove the shrimp from the pan and set aside as you prepare the sauce.
  3. Add the wine and clam juice and cook for 1 minute. Add the clams to the pan. Cover the pan and cook the clams for 1 minute, remove the lid, add the mussels to the pan and replace the cover. Cook the mussels for 2 minutes, remove the lid and season the calamari with the remaining 1 teaspoon of Essence before adding them to the pan. Add the lemon juice and the seared shrimp. Add the cooked pasta and toss to coat. Add the extra-virgin olive oil and parsley, and toss to coat. Divide among serving bowls and top each portion with cheese. Serve immediately.
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