PASTA - Homemade Linguine with Clams & Chorizo

By Aemelia

Ingredients

• For the linguine:
• 1 1/4 cups tipo 00 flour or all-purpose
• 1/2 cup semolina flour
• pinch of salt
• 8 egg yolks
• 3 tablespoons water
• 1 tablespoon olive oil
• For the Clams & Chorizo sauce:
• 2 tablespoons olive oil
• 3 ounces chorizo, diced
• 1/2 cup finely chopped shallots
• 2 cloves garlic, thinly sliced
• pinch of red pepper flakes
• 2 pounds Little Neck clams, scrubbed
• 1 cup dry white wine
• 1/2 lemon juice
• extra-virgin olive oil
• chopped parsley
• 1/2 cup finely grated Parmesan

Details

Servings 6
Adapted from zencancook.com

Preparation

Step 1

For the linguine:
Combine both flours and the salt on a work surface and make a well. Beat the egg yolks, water and olive oil with a fork in a small bowl and pour the mixture in the center of the well. Using the fork or your fingers slowly incorporate the flour into the wet ingredients using a circular motion until it creates a dough. Use more flour to keep the dough from sticking to the work surface. Knead for 5 minutes until you obtain a dough that’s silky and smooth. The dough is ready if it gently pulls back into place when stretched with your hands. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Cut the dough in 6 equal portions, shape them into rectangles and roll each piece in a pasta machine at the widest setting. Reset the rollers to the next narrower setting and again pass the dough. Trim the dough as needed. Continue until you obtain pasta sheets long and thin enough to see your hand through it when held up to the light.
Change to the linguine cutter attachment on your pasta machine and pass the pasta sheet through it to obtain linguine. Let them dry on a rack.

For the Clams and Chorizo sauce:
Bring a large pot of salted water to a boil.
In a large, heavy saute pan, heat the oil over medium heat. Add the chorizo and cook, stirring, for 2 minutes. Add the shallots and cook until soft and translucent. Add the garlic and red pepper flakes and cook for 1 more minute. Add the clams and the wine and cover, and shaking occasionally, cook until the clams open, about 5 minutes.
Meanwhile cook the fresh linguine for 2-3 minutes in the boiling water (or 8-9 minutes if using store bought).
Remove the clams discarding any unopened one. Keep the clam-chorizo broth on a low simmer while removing the clams from their shells and chopping them up. Add the chopped clams back to the broth along with the cooked linguine, the extra-virgin olive oil, the lemon juice and parsley, and toss to coat. Divide among serving bowls and top each portion with cheese. Serve immediately.