Ingredients
- 50g/2oz
butter - 5 tbsp fresh
breadcrumbs - 4 tbsp chopped fresh flat leaf
parsley - 2 sprigs fresh
thyme, leaves only - salt and freshly ground
black pepper - 500g/1lb 2oz
spaghetti - 5 tbsp
olive oil - 1kg/2lb 2oz razor
clams, washed, rinsed - 200ml/7fl oz
white wine - 150g/5oz semi-cured
chorizo, finely diced - 2kg/4lb 4oz
clams, washed, rinsed - 2 garlic
cloves, finely chopped - 1
dried chilli, finely chopped - 1 fresh red
chilli, finely diced
Preparation method
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Melt the butter in a frying pan and fry the breadcrumbs until golden-brown and crisp.
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Stir in half of the parsley, thyme, salt and freshly ground black pepper and mix until well combined.
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Cook the spaghetti, according to packet instructions, in a large pot of salted water. Drain, mix with three tablespoons of the oil and set aside.
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Meanwhile, heat a lidded frying pan and add the razor clams and half of the wine. Cover with a lid and cook for 2-3 minutes until all of the clams have opened.
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Strain the razor clams and reserve the cooking liquid. Remove the razor clams from their shells and discard the intestine. Chop the razor clams and set aside.
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Heat the remaining olive oil in the frying pan used to cook the razor clams and fry the chorizo for 2-3 minutes or until the oil is coloured. Add the uncooked clams, remaining white wine, garlic and chillies. Cover with a lid and cook for 3-4 minutes, or until the clams have opened. (Discard any clams that haven’t opened.)
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Add the reserved chopped razor clams, reserved cooking liquor and cooked spaghetti. Mix until well combined. Stir in half of the parsley.
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Season, to taste, with salt and freshly ground black pepper.
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To serve, spoon the spaghetti into each of four serving bowls, spoon over any juices and sprinkle over the breadcrumbs.