Clam and Chorizo Pasta with Parsley Gremolata

Name: Clam and Chorizo Pasta with Parsley Gremolata
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 2
Ingredients: 1 lemon, zested; Handful of fresh flat leaf parsley; 1 clove of garlic, grated; Pinch of salt and pepper; 2 handfuls of cherry tomatoes, halved; 200 ml dry white wine; 100 g spicy chorizo sausage (not cooking chorizo); 160 g dried spaghetti; 2 cloves of garlic; 24 MSC certified Poole Harbour clams (or other MSC clams, just look for the blue label); ½ white onion

Preparation info

Serves
2

Difficulty
Medium
Ready in
30 min

Appears in

For The Love Of The Sea

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

Ingredients

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

Main course

Method

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