She Strengthens

Reimagining Surf ‘n’ Turf for the Weeknight

When it comes to indulging in a classic surf ‘n’ turf, our minds often wander to luxurious lobster tails paired with a tender steak. But what if we told you there’s a way to recreate this decadent combination without breaking the bank? Enter our innovative take on surf ‘n’ turf, featuring spicy Mexican chorizo and clams, all wrapped up in a satisfying pasta dish perfect for a quick weeknight meal.

The Star of the Show: Mexican Chorizo

At the heart of this recipe lies Mexican chorizo, a fresh pork sausage that packs a punch. Unlike its Spanish counterpart, this chorizo must be cooked before consumption and can range from mild to spicy. You can find it at gourmet markets or online. If you’re having trouble tracking it down, feel free to substitute it with any fresh, spicy sausage.

Getting Started

Before we dive into the cooking process, let’s take a look at what you’ll need:

• 3 dozen manila or littleneck clams (about 1 1/2 pounds)
• 1 pound linguine
• 2 tablespoons olive oil
• 8 to 10 ounces good-quality Mexican chorizo, casing removed
• 2 medium shallots, finely chopped
• 4 medium garlic cloves, finely chopped
• Salt
• Freshly ground black pepper
• 3/4 cup vodka
• 1/4 cup finely chopped fresh Italian parsley

Preparing the Clams

Begin by filling a large bowl with cold water and soaking the clams for 10 minutes. Drain and scrub them under cold water before setting them aside.

Cooking the Pasta

Next, fill a large pot with heavily salted water and bring it to a boil. Cook the linguine according to the package directions, reserving 1/2 cup of the cooking liquid before draining.

Searing the Chorizo

In a large, straight-sided pan with a tightfitting lid, heat the olive oil over medium-high heat. Once the oil shimmers, add the chorizo and break it up with the back of a spoon. Cook, stirring occasionally, until browned, about 6 minutes. Then, add the chopped shallots and garlic, seasoning with salt and pepper to taste. Cook until the mixture is soft and fragrant, about 3 minutes.

Bringing it All Together

Remove the pan from heat and carefully add the vodka, scraping up any browned bits from the bottom. Add the reserved clams, cover, and steam until they open, about 3 to 5 minutes. Discard any that don’t open. Finally, combine the cooked pasta, chorizo, reserved pasta water, and parsley in the pot, stirring to combine.

With this innovative recipe, you’ll be enjoying a flavorful and satisfying surf ‘n’ turf-inspired dish in no time – all without breaking the bank!