Littlenecks, Roasted Corn, Chorizo and Tomatoes ove

Name: Littlenecks, Roasted Corn, Chorizo and Tomatoes over Spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil, or as needed; 1/2 cup chorizo, mild or hot, grilled and cut into bite-size pieces; 1 tablespoon garlic, minced; 1 tablespoon minced shallots; 20 littleneck clams, scrubbed and dried; 2 to 3 large leaves fresh basil, chopped or chiffonade (small strips), plus more for garnish; Pinch red pepper flakes; 1/2 cup clam broth; 1/4 cup dry white wine; 1/2 package spaghetti; 2 tablespoons unsalted butter; 15 grape or cherry tomatoes, cut in half; 2 ears corn, grilled and then shucked and cut off the cob; Kosher salt and freshly ground black pepper

Servings: persons

3 tablespoons olive oil, or as needed
1/2 cup chorizo, mild or hot, grilled and cut into bite-size pieces
1 tablespoon garlic, minced
1 tablespoon minced shallots
20 littleneck clams, scrubbed and dried
2 to 3 large leaves fresh basil, chopped or chiffonade (small strips), plus more for garnish
Pinch red pepper flakes
1/2 cup clam broth
1/4 cup dry white wine
1/2 package spaghetti
2 tablespoons unsalted butter
15 grape or cherry tomatoes, cut in half
2 ears corn, grilled and then shucked and cut off the cob
Kosher salt and freshly ground black pepper

1
Have a pot of boiling salted water ready for cooking the spaghetti.
2
Heat the oil in a large saute pan over medium heat, and then add the chorizo, garlic, shallots, clams, basil and red pepper flakes, being careful to brown but not burn the garlic.
3
Add the clam broth and wine and cover.
4
At this point you can drop the spaghetti and cook until al dente, 6 to 9 minutes.
5
Drain and set aside, keeping a small amount of the cooking water in case you need a little for your sauce.
6
When the clams are all open, add the butter, tomatoes, corn and some salt and black pepper and simmer for another minute.
7
Turn off the heat and cover for another minute.
8
Add the pasta and a small amount of hot pasta water if needed and toss.
9
Add some fresh basil to garnish and serve immediately.

274

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoons olive oil, or as needed, 1/2 cup chorizo, mild or hot, grilled and cut into bite-size pieces, 1 tablespoon garlic, minced, 1 tablespoon minced shallots, and more.

Yes, Littlenecks, Roasted Corn, Chorizo and Tomatoes over Spaghetti falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Littlenecks, Roasted Corn, Chorizo and Tomatoes over Spaghetti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions