Clam and Chorizo Pasta with Parsley Gremolata

Preparation info
  • Serves


    • Difficulty


    • Ready in

      30 min

Appears in
For The Love Of The Sea: A cook book to celebrate the British seafood community and their food

By Jenny Jefferies

Published 2021

  • About

I love cooking with clams! They are easy to prepare, really meaty and delicious in pasta! The clams used in this recipe are sourced from the small scale Poole Harbour Clam & Cockle Fishery, which is MSC certified as a sustainable and well managed fishery. — Loren Hiller


For the clam and chorizo pasta

  • 24 MSC certified Poole Harbour clams (or other MSC clams, just look for the blue label)
  • ½ white onion
  • 2


For the clam and chorizo pasta

Before cooking, check for any broken shells or clams that don’t close when tapped; these are dead and shouldn’t be eaten. Any dirty shells need to be scrubbed clean. Finely dice the onion and garlic, and dice the chorizo. Place all three ingredients in a pan over a medium heat and season with salt. You shouldn’t need any oil a