Mediterranean · main

White Wine Clam and Chorizo Linguine

White Wine Clam and Chorizo Linguine reads citrus 5.9, sourness 5.4 and richness 5.1 on Palate's 0–10 flavor X-ray — a Mediterranean main, about 24 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.1 / 10
• Sweet & Fruity — 5.2 / 10
• Sour & Bright — 7.5 / 10
• Bitter & Earthy — 1.4 / 10
• Rich & Fat — 5.4 / 10
• Aromatic & Spice — 4.0 / 10

The measured notes (of 18)

Citrus 5.9 · Sourness 5.4 · Richness 5.1 · Salinity 4.9 · Fruity 4.9 · Umami 4.8 · Marine & Briny 4.6 · Allium 3.5 · Funk & Ferment 2.1 · Herbaceous 2.0 · Warm Spice 1.8 · Heat 1.8 · Floral 1.8 · Sweetness 1.2 · Earthy 1.1 · Smoke 1.0 · Bitterness 1.0 · Nutty 1.0

What's in it (12)

• thin spaghetti — 340 g
• pork chorizo — 113 g
• olive oil — 41 g
• garlic — 12 g
• red chili flakes — 3 g
• shelled clams — 907 g
• dry white wine — 237 g
• unsalted butter — 27 g
• flat-leaf parsley — 15 g
• lemon — 65 g
• salt — 5 g
• black pepper — 3 g

Time & effort: about 24 min · effort: involved

Nutrition (per 100 g, engine-estimated): 53.3 kcal, 2.1 g protein, 3.7 g fat, 3.6 g carbs

Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Bring a large pot of well-salted water to a boil. Scrub the clams under cold running water and set aside in the refrigerator; discard any clams that are already open and don't close when tapped.
2. Add the linguine to the boiling water and cook, stirring occasionally, until al dente, 9-10 minutes; reserve 1 cup pasta water, then drain.
3. While the pasta cooks, heat 2 tbsp olive oil in a large deep skillet or Dutch oven over medium heat. Add the chorizo and cook, stirring occasionally, until it releases its red-tinted oil and turns lightly crisp at the edges, 4-5 minutes. Lift the chorizo out with a slotted spoon onto a plate, leaving the fat in the pan.
4. Add the remaining 1 tbsp olive oil, garlic, and red pepper flakes to the fat in the pan; cook, stirring, until the garlic is fragrant and just starting to turn golden, about 1 minute.
5. Add the clams and white wine, raise the heat to medium-high, and cover tightly. Steam until the clams open, 5-7 minutes, shaking the pan once or twice; lift each clam out to a bowl as it opens so it doesn't overcook, and discard any that stay shut after 8 minutes.
6. Return the chorizo to the pan with the wine broth. Whisk in the butter and 1/2 cup of the reserved pasta water over medium heat until the sauce turns glossy and lightly thickened, about 2 minutes.
7. Add the drained linguine to the pan and toss with tongs, splashing in more reserved pasta water as needed, until the noodles are evenly coated and the sauce clings, about 1 minute.
8. Return the clams and their accumulated juices to the pan along with the parsley, lemon zest, and lemon juice; season with the salt and pepper and toss gently to combine.
9. Divide among warm bowls, spooning any extra sauce and clams over the top, and serve right away.

Dishes with a similar flavor shape

• Mussels in White Wine Garlic Broth — French
• Shrimp Scampi Linguine — Italian-American
• Spaghetti alle Vongole — Italian
• Pan-Seared Scallops with Garlic Butter — American
• Skillet Shrimp Scampi with Zucchini Noodles — Italian-American

Keep reading: what citrus, sourness, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.