Seafood Linguine With Chorizo And Saffron

• 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

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)