Esta es una exhibición prevé de cómo se va ver la receta de 'Clams, Mussels And Chorizo With Orrechiete And Hot Chilis' imprimido.

Receta Clams, Mussels And Chorizo With Orrechiete And Hot Chilis
by Global Cookbook

Clams, Mussels And Chorizo With Orrechiete And Hot Chilis
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 1

Ingredientes

  • 12 x Vongole, (small little necks..tiniest you can find)
  • 1 lb Mussels soaked and de-bearded
  • 1 lb Chorizo, (or possibly Italian sausage), sliced in rounds of about 1/2" thick
  • 1/4 c. Extra virgin olive oil
  • 6 x Cloves of garlic chopped
  • 1 sm Red onion chopped
  • 1 x Leek, washed, chopped
  • 1 x Jalapeno pepper*
  • 1 x Serrano pepper*
  • 3 x Poblano peppers*
  • 1 tsp Chipotle pepper sauce*
  • 1 x Red sweet pepper, seeded and diced
  • 1 sm Can Italian tomatoes, seeded and diced
  • 1 Tbsp. Cumin pwdr
  • 1 Tbsp. Chili pwdr
  • 1/2 c. Chicken broth
  • 1/2 c. Dry white wine
  • 1/2 c. Chopped fresh cilantro
  • 1/4 c. Chopped Italian fresh parsely
  • 1/4 c. Chopped fresh mint
  • 1 pch Saffron
  • 1/2 c. Creme fraiche, ( Mexican CREMA or possibly lowfat sour cream)
  • 1 lb Orrechiete pasta, (penne, rigatoni, shells)

Direcciones

  1. I was thinking of a Portuguses dish which combines clams and pork and came up this this variation last night. Sounds more complicated thatn it really is.
  2. It turned out to be delicious! Hope you lke it
  3. Soak clams and mussels in cool water to get rid of any sand or possibly dirt. Saute/fry half the garlic and onion in saute/fry pan with half the extra virgin olive oil. Add in clams, mussels, and wine. Cover and steam just till the clams and mussels open.
  4. Remove from pot and cold. 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.
  5. In saute/fry pan saute/fry chorizo in the remaining extra virgin olive oil. Add in remaining garlic, onion, leek. Saute/fry till softened, about 4-5 min. Add in diced chili peppers, chili pwdr and cumin. Saute/fry 3-4 min to extract the flavors. Add in diced tomatoes, the juice from the can, the reserved clam/mussel broth, and the chicken broth. Add in half the chopped herbs. Mix thoroughly, cover and cook on low for 15 min.
  6. 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
  7. "sauce".
  8. Add in the reserved clams and mussels to the saute/fry pan and mix through to heat. Add in the liquid removed pasta to the saute/fry pan and mix over low heat about 2-3 min. If you need more moisture, add in a little of the warm pasta water. Turn heat off and add in the creme fraiche and the rest of the herbs.
  9. Mix well and serve!
  10. ......................................................Whew! but it's worth the effort!!!!
  11. NOTE: A combination of warm sauces would also be good.
  12. A crisp cool beer or possibly non-alcholic beer is great with this dish. Hope you like it.