Linguine With Clam Sauce Deluxe

• 3 tablespoons extra virgin olive oil
• 1/2 medium onion, coarsely chopped
• A few leftover Cremini mushrooms (about 4 ounces) sliced
• 1/2 teaspoon dried herbes de Provence, muddled in your hands
• 1/2 teaspoon fine sea salt
• 1 bunch of Broccoli Rabe, chiffonnaded
• 3 cloves garlic, chopped
• 1 can Roland chopped clams with juice
• 1 can Roland whole baby clams with juice
• 1/3 cup Sauvignon blanc
• 1 ounce thinly sliced Spanish chorizo, chopped
• 500 grams linguine of your choice
• 2 big soup spoons Creme Fraiche
• Chopped parsley for topping

1. Heat a large saute pan with a lid. Over medium heat, add the olive oil, and when it has spread over the bottom, add the chopped onion, then the mushrooms. Add the herbes de Provence, white pepper and sea salt.
2. Add the broccoli rabe and garlic. It should all fit into the pan. If it doesn't, move it around until it starts to wilt down.
3. Add all the clam juice drained from both cans of clams, and the wine. Lower the heat. Cover the pan and cook until the rabe is totally wilted.
4. Meanwhile, cook the linguine in a large amount of well salted boiling water until al dente.
5. When the rabe has all wilted down, uncover the pan and raise the heat to cook down the liquid in the pan to 1/4 cup. When the linguine is cooked, add the chopped chorizo and all the clams. Stir in the creme fraiche. Now add all the drained pasta to the pan and toss to combine sauce and pasta.
6. Serve in warmed soup/pasta bowls garnished with chopped flat leaf parsley.

extra virgin olive oil, onion, mushrooms, salt, broccoli, garlic, with juice, sauvignon blanc, spanish chorizo, crueme, parsley

Taken from food52.com/recipes/16356-linguine-with-clam-sauce-deluxe (may not work)