Rigatoncini With Manila Clams and Chorizo Sauce
By: Isernio's Sausage
Published: Friday, January 15, 2010 - 4:50pm

Ingredients




2 tablespoons olive oil
1 large onion, chopped
2/3 cup finely chopped celery
6 garlic cloves, peeled and crushed
8 sprigs flat-leaf parsley
4 cups dry white wine
1 teaspoon whole black peppercorns
10 dozen Manila or 6 dozen littleneck clams, well scrubbed
4 tablespoons olive oil
1 package (13.3 ounces) Isernio Chorizo Sausage, casings removed, sliced into ¼ inch rounds
1 large onion, chopped
2 mediums carrots, peeled and cut into ¼ inch dice
2 mediums celery ribs, cut into ¼ inch dice
6 garlic cloves, finely minced
2 ounces – 28  cans Muir Glen Fire-Roasted whole tomatoes, pureed in blender with juices
1 ounce – 28  can plain tomato sauce
6 ounces smoked ham, trimmed of fat, cut into ¼ inch dice
2 sprigs thyme
2 dried bay leaves
1 teaspoon crushed hot red pepper flakes, or to taste
1 cup off-dry white wine (riesling would be perfect)
1/4 cup sherry wine vinegar
1/4 cup unsulphured molasses
1 tablespoon Worcestershire sauce
1 teaspoon sugar
Coarse (kosher) salt and freshly ground pepper to taste

2 packages – 500 gram  of Rigatoncini, rusticella d’abruzzo pasta (imported by Ritrovo, and
6 tablespoons chopped fresh flat-leaf parsley
4 tablespoons chopped fresh basil

Preparation

1 For the clams: 2 In a large pot, heat the oil over medium heat.  Add the onion, celery, garlic and parsley.  Cook, stirring often, until the onion is softened, about 3 minutes.  Add the wine and peppercorns.  Bring to a boil over high heat and cook until the wine is reduced by approximately one third, about 10 minutes.  Add the clams and cover.   Cook until the clams open, 3 to 5 minutes. 3 Using a slotted spoon, transfer clams to a bowl.  When cool enough to handle, remove the meat, discard the shells, and set the meat aside.  Let the clam broth stand for 10 minutes, then decant it through a wire strainer into another bowl, leaving any sand behind.  Set the clam broth aside. 4 For the sauce: 5 In a large saucepan, heat the oil over medium heat.  Add the chorizo and cook, stirring often, until the sausage is lightly browned, about 5 minutes.  Add the onion, carrot and celery and reduce the heat to medium-low.  Cook, stirring often, until the vegetables are softened but not browned, 3 to 5 minutes.  Add the garlic and stir for 1 minute.  Add the reserved clam broth, the tomato puree, tomato sauce, the ham, thyme, bay leaf and crushed red pepper, white wine, serry vinegar, molasses, Worcestershire sauce and sugar; bring to a simmer.  Reduce the heat to low and simmer until reduced  6 Reheat the sauce, if necessary.  Warm large serving plates. 7 In a large pot of well-salted boiling water, cook the pasta until al dente, about 12 minutes.  Drain well.  Stir reserved clams into the chorizo sauce.  Add the drained pasta to the warmed sauce and stir to combine.  Serve immediately and garnish with mixed parsley and basil.

About


This recipe was apart of Isernio's 12 Days of Sausage. The recipe was adapted from Alfred Portales’ “Gotham Bar and Grill Cookbook,” and cooked by Susan Neel, co-owner of McCrea Cellars.