(Emily’s Favorite)
Ingredients
- 3 oz. EVOO
- 4 lbs. Fresh Clams (small)
- 2 cups chouriço cut into ½” slices
- 20 oz. Mozambique sauce
- 10 grape tomatoes (cut in half)
- 2 lbs. flat-wide pasta (cooked and heated or thick pasta like Orchetta)
- 4 oz. Melted butter
- 2 tbsp. chopped basil
- 6 slices grilled or toasted bread
Directions
Add EVOO to a large preheated saute pan, place clams in pan and cover. Let steam over high heat for 5 to 10 minutes until open.
Add chouriço and saute quickly to heat. Add grape tomatoes and saute for 5 seconds. Add Mozambique sauce and bring to a boil.
Add heated pasta and toss mixture so sauce coats pasta.
Remove from heat and add basil.
Pile pasta high in center of bowl and distribute ingredients evenly. Serve with grilled/toasted bread of your choice.
Serves 6