Spaghetti with Clams & Chorizo
Tender clams, smoky chorizo, sweet cherry tomatoes, garlic, white wine, and fresh parsley come together in a light buttery sauce that's perfect for twirling with spaghetti. This simple seafood pasta feels elegant enough for entertaining but is easy enough to make for a special weeknight dinner.
Prep time
10 min
Cook time
25 min
Serves
Ingredients
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- 1 lb (450 g)spaghetti
- 4 tbspolive oil, divided
- 2 tbspbutter
- 3garlic cloves, thinly sliced
- 2 cupscherry tomatoes, halved
- ½ lb (225 g)fresh chorizo sausage, casings removed if necessary
- 2 lbs (900 g)fresh clams, scrubbed and rinsed
- ¾ cupdry white wine (Pinot Grigio or Sauvignon Blanc work well)
- ¼ cupfresh parsley, chopped, plus extra for garnish
- Freshly cracked black pepper, to taste
- Salt, if needed
- 1lemon, cut into wedges
- Freshly grated Parmesan cheese, for serving (optional)
Ingredients
- 1 lb (450 g)spaghetti
- 4 tbspolive oil, divided
- 2 tbspbutter
- 3garlic cloves, thinly sliced
- 2 cupscherry tomatoes, halved
- ½ lb (225 g)fresh chorizo sausage, casings removed if necessary
- 2 lbs (900 g)fresh clams, scrubbed and rinsed
- ¾ cupdry white wine (Pinot Grigio or Sauvignon Blanc work well)
- ¼ cupfresh parsley, chopped, plus extra for garnish
- Freshly cracked black pepper, to taste
- Salt, if needed
- 1lemon, cut into wedges
- Freshly grated Parmesan cheese, for serving (optional)
Instructions
- 1
Bring a large pot of generously salted water to a boil. Cook the spaghetti until al dente according to the package directions. Before draining, reserve 1 cup of the pasta cooking water. Drain and set aside.
- 2
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chorizo and cook for 5–6 minutes, breaking it into bite-sized pieces as it browns. Transfer to a plate, leaving any flavourful drippings in the pan.
- 3
Reduce the heat to medium. Add the remaining 3 tablespoons olive oil and the butter to the skillet. Once the butter has melted, add the sliced garlic and cook for about 1 minute, just until fragrant.
- 4
Add the cherry tomatoes and cook for 4–5 minutes, stirring occasionally, until they begin to soften and release their juices while still holding their shape.
- 5
Pour in the white wine and let it simmer for 2–3 minutes to reduce slightly.
- 6
Add the clams to the skillet and cover with a lid. Cook for 5–7 minutes, shaking the pan occasionally, until the clams have opened. Discard any clams that do not open. Return the cooked chorizo to the skillet.
- 7
Add the cooked spaghetti to the skillet and gently toss everything together. If the sauce needs loosening, add a splash or two of the reserved pasta water until it lightly coats the pasta.
- 8
Stir in the chopped parsley and season generously with freshly cracked black pepper. Taste before adding any salt, as both the clams and chorizo naturally add saltiness.
- 9
Serve immediately with lemon wedges, extra parsley, and freshly grated Parmesan on the side for anyone who would like it.
Melissa's Notes
Scrub the clams well before cooking and discard any that are cracked or remain open when tapped before cooking.
Any clams that remain closed after cooking should also be discarded.
Reserving a little pasta water helps create a silky sauce that clings beautifully to the spaghetti.
A dry white wine adds wonderful flavour to the broth, but seafood or chicken stock can be substituted if preferred.
Nutrition Information
Per serving
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
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