Fast, tasty, inexpensive and nutritious. You can’t ask for more than that.
500g (about 1 pound) baby clams 5 Tbsp extra virgin olive oil 2 soft chorizo sausages, sliced then halved 2 cloves garlic, peeled and thinly sliced ½ cup dry white wine 400g spaghetti Salt 2 Tbsp chopped flat-leaf parsley
1 Wash and soak clams briefly. Drain and repeat if water is gritty.
2 Choose a saucepan large enough to hold the cooked spaghetti and clams. Add 2 tablespoons oil and set pan over a medium heat. Add chorizo and fry for 1-2 minutes until it starts releasing some of its oil. Use a slotted spoon to transfer it to a side plate. Add garlic to pan, cook for 1 minute, then add clams. Pour in the wine, let it bubble up and reduce by half. Cover pan with a lid and cook until clam shells open.
3 Meanwhile cook spaghetti in plenty of gently boiling salted water until three-quarters cooked (the spaghetti will cook a little longer with the clams, so keep it on the firm side). Drain. Add to pan of clams, and add chorizo. Toss well, cooking for 1-2 minutes, then stir through parsley. Serve immediately.
Photography Aaron McLean http://www.aaronmclean.com