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.
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.