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Pasta, Clams and Sausage |
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| Ingredients: |
1/4 cup extra virgin olive oil, divided
1/4 teaspoon kosher salt, plus more to taste
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12 ounces uncooked vermicelli
12 ounces Patton’s Hot Beef Patties (about 3 patties) or fresh Mexican chorizo, casings removed, crumbled
4 garlic cloves, thinly sliced (3 tablespoons)
1/2 teaspoon gochugaru (optional)
1/4 cup white wine
1/4 cup roughly chopped fresh flat-leaf parsley
Lemon wedges
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| Procedures: |
Heat 2 tablespoons oil in a medium-size nonstick skillet over medium-high. Reduce heat to medium; add panko, and cook, stirring often, until golden brown and toasted, 3 to 5 minutes. Stir in lemon zest and salt; cook, stirring constantly, until fragrant, about 30 seconds. Remove from heat. Set aside.
Bring a large pot of salted water to a boil over medium-high. Add spaghetti, and cook according to package directions for al dente. Drain pasta, reserving 1 cup pasta cooking liquid in a small heatproof bowl. Transfer pasta to a large rimmed baking sheet; set aside until ready to use
Heat remaining 2 tablespoons oil in a large, deep skillet or Dutch oven over medium-high. Add sausage, garlic, and gochugaru, if using. Add pasta and 1/2 cup reserved pasta cooking liquid to skillet. Cook, stirring vigorously, until sauce is emulsified and slightly thickened, about 2 minutes, adding more cooking water 1/4 cup at a time if needed. Stir in parsley, and season with additional salt to taste.
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| Notes: |
2026-03-02:with 2 cans of clams. Needs more sausage
2026-02-27: Added to our cookbook.
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04/23/2026
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