Photo by Billy Parisi
Ingredients
1 teaspoon olive oil
1/2 pound loose chorizo sausage
1/2 pound fresh mussels
12 fresh clams
1/2 pound fresh, peeled, deveined shrimp
3 cloves garlic, finely minced
1 28-ounce can whole plum tomatoes in juice
1 cup clam juice
1/2 teaspoon of saffron threads
1 pound linguine
1/4 cup finely chopped fresh basil
1/4 cup fresh oregano leaves
Sliced green onions, for garnish
Kosher salt and fresh cracked pepper to taste
Sliced lemons, for garnish
Preparation
Step 1
In the Copper Epicurious 4 quarts sauté pan, warm the olive oil over high heat. Add the chorizo and cook, stirring, until it is browned and cooked through. Remove the chorizo from the pan and set aside.
Step 2
Add the mussels, clams, and shrimp to the pan and sauté for 4 to 5 minutes. Pour in the tomatoes and juice, clam juice, cooked chorizo sausage and saffron and simmer on low until the mussels and clams open. Season with salt and pepper and keep warm.
Step 3
In a large pot of boiling salted water, cook the linguine until it is al dente. Drain the noodles and add to the Copper Epicurious 4 quarts sauté pan with seafood. Toss until mixed. Garnish the pasta with basil, oregano, green onions and serve with fresh lemons.
