Seafood Linguine With Chorizo And Saffron

  1. In the Copper Epicurious 4 quarts saute 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.
  2. Add the mussels, clams, and shrimp to the pan and saute 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.
  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 saute pan with seafood. Toss until mixed. Garnish the pasta with basil, oregano, green onions and serve with fresh lemons.

olive oil, sausage, mussels, fresh clams, fresh, garlic, tomatoes, clam juice, threads, linguine, fresh basil, fresh oregano, green onions, kosher salt, lemons

Taken from www.epicurious.com/recipes/food/views/seafood-linguine-with-chorizo-and-saffron-51264640 (may not work)

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