Rigatoncini With Manila Clams And Chorizo Sauce

• 2 tablespoons olive oil
• 1 onion large, chopped
• 2/3 cup chopped celery finely
• 6 garlic cloves peeled and crushed
• 8 sprigs flat leaf parsley
• 4 cups dry white wine
• 1 teaspoon whole black peppercorns
• 120 clams, well scrubbed Manila or 6 dozen littleneck
• 4 tablespoons olive oil
• 13 5/16 ounces sausage casings Isernio Chorizo, removed, sliced into 1/4 inch rounds
• 1 onion large, chopped
• 2 carrots mediums, peeled and cut into 1/4 inch dice
• 2 celery ribs mediums, cut into 1/4 inch dice
• 6 garlic cloves finely minced
• 28 cans tomatoes Muir Glen Fire-Roasted whole, pureed in blender with juices
• 28 cans tomato sauce plain
• 6 ounces smoked ham trimmed of fat, cut into 1/4 inch dice
• 2 sprigs thyme
• 2 bay leaves dried
• 1 teaspoon hot red pepper flakes crushed, or to taste
• 1 cup dry white wine off-, riesling would be perfect
• 1/4 cup sherry wine vinegar
• 1/4 cup unsulphured molasses
• 1 tablespoon worcestershire sauce
• 1 teaspoon sugar
• coarse kosher salt
• freshly ground pepper
• 500 grams pasta Rigatoncini, rusticella d'abruzzo, imported by Ritrovo, and
• 6 tablespoons fresh flat leaf parsley chopped
• 4 tablespoons fresh basil chopped

1. In a large pot, heat the oil over medium heat. Add the onion, celery, garlic and parsley. Cook, stirring often, until the onion is softened, about 3 minutes. Add the wine and peppercorns. Bring to a boil over high heat and cook until the wine is reduced by approximately one third, about 10 minutes. Add the clams and cover. Cook until the clams open, 3 to 5 minutes.
2. Using a slotted spoon, transfer clams to a bowl. When cool enough to handle, remove the meat, discard the shells, and set the meat aside. Let the clam broth stand for 10 minutes, then decant it through a wire strainer into another bowl, leaving any sand behind. Set the clam broth aside.
3. In a large saucepan, heat the oil over medium heat. Add the chorizo and cook, stirring often, until the sausage is lightly browned, about 5 minutes. Add the onion, carrot and celery and reduce the heat to medium-low. Cook, stirring often, until the vegetables are softened but not browned, 3 to 5 minutes. Add the garlic and stir for 1 minute. Add the reserved clam broth, the tomato puree, tomato sauce, the ham, thyme, bay leaf and crushed red pepper, white wine, serry vinegar, molasses, Worcestershire sauce and sugar; bring to a simmer. Reduce the heat to low and simmer until reduced
4. Reheat the sauce, if necessary. Warm large serving plates.
5. In a large pot of well-salted boiling water, cook the pasta until al dente, about 12 minutes. Drain well. Stir reserved clams into the chorizo sauce. Add the drained pasta to the warmed sauce and stir to combine. Serve immediately and garnish with mixed parsley and basil.

olive oil, onion, celery finely, garlic, flat leaf parsley, white wine, whole black peppercorns, manila, olive oil, sausage casings, onion, carrots, celery, garlic, tomatoes, tomato sauce plain, thyme, bay leaves dried, hot red pepper, white wine, sherry wine vinegar, molasses, worcestershire sauce, sugar, coarse kosher salt, freshly ground pepper, flat leaf parsley, fresh basil

Taken from www.yummly.com/recipe/Rigatoncini-With-Manila-Clams-and-Chorizo-Sauce-1670465 (may not work)