Linguini With Chorizo, Clams, Shrimp And Calamari

• 1 tablespoon garlic, finely minced
• 1 cup onion, medium dice
• 1/2 cup olive oil
• 1 cup dry white wine
• 5 ounces (1/2 - tube) Mexican pork chorizo
• 1/2 pound calamari, cut into bite sized pieces
• 1/2 pound clams in their shells, approx 12 - 15
• 1/2 pound shrimp, deveined and shells removed
• 1 pound linguine
• 1/4 cup parsley, roughly chopped

1. Cut, chop and measure out all ingredients and set aside.
2. Set the pot of salted water for the pasta on the stove to bring to a boil.
3. While the pasta water is coming to a boil, pour the olive oil into a large frying pan over medium high heat. Add the onions to the hot olive oil and saute until they are translucent, about 5 to 7 minutes.
4. At this point, the pasta water should be boiling so add the linguine to the pot and stir well. Reduce heat slightly and allow to boil for 9 - 10 minutes.
5. While the pasta is cooking, add the garlic to the onions and toss quickly to heat, but do not brown.
6. Add the chorizo to the onions and garlic and cook until the chorizo is just cooked through, breaking the meat up as it cooks.
7. Add the white wine to the chorizo mixture and simmer about 5 minutes.
8. Add the clams to chorizo/wine sauce and cook just until they open, about 2 to 3 minutes. Remove the opened clams from the pan and set aside. Discard any clams that did not open.
9. Add the shrimp to the chorizo/wine sauce in the pan and cook no more than 3 minutes.
10. Add the calamari and cook about 2 minutes more. Turn off the heat
11. By now, your pasta should be cooked al dente. Drain the pasta and place in a large serving bowl.
12. Add the parsley to the sauce and stir well. Add the clams back into the sauce and mix well. Immediately pour the sauce over the linguine and serve.

garlic, onion, olive oil, white wine, pork chorizo, calamari, their shells, shrimp, linguine, parsley

Taken from food52.com/recipes/9079-linguini-with-chorizo-clams-shrimp-and-calamari (may not work)