SPAGHETTI WITH CLAMS, CHORIZO, AND TOMATO

Seafood|Breads and Pastries|Ciao Bella|Italian|Pasta

Ingredients

3 tablespoons olive oil

4 tablespoons butter

1 large sweet onion, chopped

12 large cloves garlic, chopped

½ pound cured chorizo sausage, chopped or ground

½ cup dry white wine

½ cup clam or seafood broth

2 pounds fresh chopped clam meats or frozen chopped/baby clams, thawed

1 teaspoon salt

2 teaspoons black pepper

2 teaspoons Dish off the Block Ciao Bella Italian Spice Blend

1 pint grape or cherry tomatoes, cut in half

½ cup milk

2 tablespoons corn starch

1 pound spaghetti – or your favorite pasta, cooked 2 minutes shy of al dente (reserve ½ cup cooking liquid)

½ cup grated parmesan cheese

¼ cup parsley, chopped

Instructions

Heat the olive oil and butter in a large deep skillet over medium high heat until the butter melts. Add the onions, garlic, and chorizo to the pan. Cook, stirring frequently, until the onions are soft, about 3-4 minutes. Add the white wine and cook for 2 minutes more until most of the wine has been absorbed.

Add the broth, chopped clams (including any juices), salt, black pepper, and Italian seasoning to the pan and cook for 3-4 minutes more until the juices are slightly reduced. Add the tomatoes to the pan and cook for 2 minutes more.

Combine the milk and cornstarch in a small bowl and whisk to combine. Add this mixture to the pan and cook for 2 minutes more until the sauce gets glossy and thickens to coat the back of a spoon.

Add the spaghetti, parmesan, and parsley to the pan and toss, toss, toss! Add as much of the reserved pasta water as needed to loosen the sauce if needed.

Serve the pasta hot in bowls garnished with more parmesan and parsley.