Clams with Chorizo and Miracle Noodles
This tasty dish was inspired by Andy Baraghani's recipe for clams with ham and butter beans. I made this dish with all of the flavor of his wonderful dish but made it low carb and blood sugar friendly. I hope you love it as much as my family does! If you haven't seen Andy's cookbook "The Cook You Want To Be", check it out.
Equipment
- cast iron cocotte
Ingredients
- ¼ cup olive oil
- 6 oz grass fed chorizo use ground chorizo or links that you slice into rounds
- ½ medium onion
- 6 garlic cloves sliced thin
- ¼ tomato sauce
- 2 tsp smoked paprika
- 1 cup dry white wine
- 5 pounds clams scrubbed clean
- 1 cup coarsely chopped basil
- 4 packages angel hair Miracle Noodles
Instructions
- Add olive oil to a cast iron pot over medium heat. Brown the chorizo and remove to a paper towel lined plate when cooked through.
- Add onions and garlic and cook until softened but now browned.
- Stir in tomato paste and paprika and cook for a couple minutes.
- Add the wine to the pan and cook until the liquid is reduced by half, about 4 minutes.
- Drop the clams into the pot and cover, cooking until they begin to open. This will take about 5-7 minutes depending on the size of your clams. Once open, remove the clams to a bowl.
- Open and drain 3 or 4 packages of angel hair miracle noodles. Add them to the clam broth and heat through.
- Add the chorizo back into the broth and noodles to warm completely.
- Pour noodles onto a serving platter and top with cooked clams.
- Sprinkle with parsley to garnish and enjoy!
Notes
If you like this dish, try my Shakshuka Cod, Bruschetta Cod or my Cauliflower Rice Seafood Paella! If you need a source for sustainably caught wild fish, try Purefish or Real Good Fish for $10 off use code bethbollinger.