INGREDIENTS

INSTRUCTIONS

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.
Posted to CHILE-HEADS DIGEST by MMazzarese <MMazzarese@aol.com> on May 2,
1998

A Message from our Provider:

“Love is the doorway through which the human soul passes from selfishness to service. #Jack Hyles”