Quick & Easy

Vongole and chorizo linguine

Traditional Italian vongole and chorizo linguine from Australian Women's Weekly.
vongole and chorizo linguine



1.Rinse vongole. Place in bowl of cold water 1 hour; drain.
2.Cook pasta in large saucepan of boiling, salted water, uncovered, until just tender; drain. Return to pan.
3.Meanwhile, heat oil in large frying pan; add chorizo, cook until crisp. Remove from pan using a slotted spoon.
4.Add vongole to same heated pan; cook, covered, about 3 minutes or until vongole open. Push vongole to one side of pan. Add garlic, chilli and tomatoes; cook, uncovered, about 2 minutes or until fragrant and softened.
5.Add chorizo and vongole mixture to hot pasta with basil and extra oil; toss gently to combine.

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