Ciao'd with a cup of green tea.
This is a take on the classic Portuguese dish, Alentejana, a brilliant combination of pork and clams. It's a classic example of how simple, rustic ingredients can orchestrate perfection. Linguica is a Portuguese smoked, cured sausage flavored with paprika and garlic. If you can't find it, substitute chorizo. Serve the clams with crusty bread for mopping up the broth. Just, yum.
1/3 cup extra-virgin olive oil
4 ounces linguica sausage, diced
4 cloves garlic, minced
Red pepper flakes (optional)
3/4 cup dry white wine
3 pounds manila or littleneck clams
3 tablespoons chopped fresh Italian parsley
Crusty bread, for serving
In a large skillet over medium heat, heat the oil with the linguica, garlic, and red pepper, if using. Cook until the linguica begins to brown, about 2 minutes. Add the garlic and cook 1 minute more. Add the wine and cook for 1 minute. Add 1/2 cup water and bring to a simmer. Add the clams, cover, increase the heat to high, and cook until the shells open, about 6 to 8 minutes. Discard any shells that do not open. Sprinkle the clams with parsley and serve with the crusty bread.