Fettuccine with Clams and Tomatoes

This fancy pasta dish made with clams, chorizo sausage and cherry tomatoes comes together in 30 minutes or less.


3 1/2 pounds fresh clams, such as little neck or manilla
4 tbsp. extra virgin olive oil
1/2 chorizo sausage (dry-cured), chopped
2 garlic cloves, chopped
1/2 onion, chopped
1 tbsp. dried chili flakes, or to taste
1 pint cherry tomatoes, halved
1/4 cup clam juice
Splash of white wine
1 large handful of arugula
1 pound fettuccine or other long pasta


Bring large pot of water to boil for pasta. Generously salt.

Discard any clams with cracked shells and that do not close when tapped.

In a large saucepan over medium-high heat, heat olive oil. Add chorizo sausage, garlic, onions, and chili flakes. Let cook until onions start to soften. Add cherry tomatoes and cook until their skins start to wrinkle. Add clams, clam juice and white wine. Cover and let cook until clams start to open, about 3 to 6 minutes. Remove and discard any clams that remain closed.

Meanwhile as clams are cooking, cook pasta until al dente. Drain pasta and add to clams. Toss to combine. Add arugula and toss to mix. Serve immediately.

Yield: 4 to 6 servings.