About 15 minutes before starting the dish, put a large pot of salted water on to boil.
When the water is boiling add one packet of spaghetti to the water and stir.
In a seperate frying pan, heat ½ cup of olive oil
Brown the garlic, chilli and onion.
Add the clams, 2 glasses of white wine, black pepper, 1 chicken stock cube and stir together.
Add the tomatoes and chorizo sausage.
Cover with a lid and bring to the boil – when the sauce is boiling lift off the lid and boil down by half.
By this time your pasta will be readyi.
Don’t bother to drain the spaghetti in a colander – just scoop it out of the water and add it directly to the frying pan, and let the pasta finish cooking in the sauce.
Serve with a sprig of fresh basil.
Reprinted with permission of Janice Tripepi.
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