Clams, Mussels And Chorizo W/orrechiete And Hot Chilis
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Clams, Mussels And Chorizo W/orrechiete And Hot Chilis
  Clams    Mussels  
Last updated 6/12/2012 1:16:46 AM. Recipe ID 46791. Report a problem with this recipe.
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      Title: Clams, mussels and chorizo w/orrechiete and hot chilis
 Categories: None
      Yield: 1 Servings
 
     12    Vongole; (small little
           -necks..tiniest you can
           -find)
      1 lb Mussels soaked and
           -de-bearded
      1 lb Chorizo; (or Italian
           -sausage), sliced in rounds
           -of about 1/2" thick
    1/4 c  Olive oil
      6    Cloves of garlic minced
      1 sm Red onion minced
      1    Leek; washed, minced
      1    Jalapeno pepper*
      1    Serrano pepper*
      3    Poblano peppers*
      1 ts Chipotle pepper sauce*
      1    Red sweet pepper; seeded and
           -diced
      1 sm Can Italian tomatoes; seeded
           -and diced
      1 tb Cumin powder
      1 tb Chili powder
    1/2 c  Chicken broth
    1/2 c  Dry white wine
    1/2 c  Minced fresh cilantro
    1/4 c  Minced Italian fresh parsely
    1/4 c  Minced fresh mint
      1 pn Saffron
    1/2 c  Creme fraiche; ( Mexican
           -CREMA or sour cream)
      1 lb Orrechiete pasta; (penne,
           -rigatoni, shells)
 
  I was thinking of a Portuguses dish that combines clams and pork and
  came up this this variation last night. Sounds more complicated thatn
  it really is.
  
  It turned out to be delicious! Hope you lke it
  
  Soak clams and mussels in cold water to get rid of any sand or dirt.
  Saute half the garlic and onion in saute pan with half the olive oil.
  Add clams, mussels, and wine. Cover and steam just until the clams
  and mussels open.
  
  Remove from pot and cool. Remove clams and mussels from their shells
  and reserve the meat in a separate dish. Pour out broth into another
  dish and rub saffron threads into it. Reserve broth.
  
  In saute pan saute chorizo in the remaining olive oil. Add remaining
  garlic, onion, leek. Saute until softened, about 4-5 minutes. Add
  diced chili peppers, chili powder and cumin. Saute 3-4 minutes to
  extract the flavors. Add diced tomatoes, the juice from the can, the
  reserved clam/mussel broth, and the chicken broth. Add half the
  minced herbs. Mix thoroughly, cover and cook on low for 15 minutes.
  
  Cook pasta according to directions but drain about 1 minute before it
  is really done. Reserve pasta water in case you need more moisture in
  the "sauce".
  
  Add the reserved clams and mussels to the saute pan and mix through to
  heat. Add the drained pasta to the saute pan and mix over low heat
  about 2-3 minutes. If you need more moisture, add a little of the hot
  pasta water. Turn heat off and add the creme fraiche and the rest of
  the herbs. Mix well and serve!
  ......................................................Whew! but it's
  worth the effort!!!!
  
  * NOTE: A combination of hot sauces would also be good.
  
  A crisp cold beer or non-alcholic beer is great with this dish. Hope
  you like it.
  




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Recipe ID 46791 (Apr 03, 2005)

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