Portuguese Razor Clam Rigatoni
This hearty pasta is inspired by the Portuguese-style clam chowder popular at Cape Verdean spots on Cape Cod. If linguica or razor clams aren’t available, substitute any spicy sausage or regular chopped clams.
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3 teaspoons olive oil, divided
4 spicy sausages (such as linguica, chorizo or hot Italian), casings removed
1 large leek, halved lengthwise and sliced into 1/4-inch half-moons
3 cloves garlic, finely chopped
2 teaspoons chopped fresh thyme
1 (1/2 pound) bunch kale, stems removed and chopped
3/4 pound bite-sized pasta, such as rigatoni
1 cup dry white wine
1/2 teaspoon smoked paprika
1 pound razor clam meat, chopped
1/4 cup heavy cream
Grated parmesan (optional)
prep: 15 minutes
total: 45 minutes
large, heavy skillet
1. Put a large pot of water on to boil for the pasta.
2. Heat a large, heavy skillet over medium heat. When hot, add 2 teaspoons of the olive oil, and swirl to coat. Add the sausage, crumbling it into bite-sized pieces as you add it to the pan; cook, breaking it up as you go and turning occasionally, until no pink remains. Transfer the sausage to a paper towel-lined plate and set aside.
3. Add the remaining teaspoon of oil to the pan, then add the leeks, garlic and thyme. Cook and stir for 2 minutes. Add the kale and a sprinkling of salt and pepper, and cook for another 5 minutes, stirring frequently, until the kale has wilted. (The sauce can be made ahead up to this point, and set aside for an hour or two before the meal.)
4. About 10 minutes before serving, add the pasta to the boiling water, and cook according to package directions. Stir the wine and paprika into the kale mixture and bring to a simmer, stirring occasionally, for about 5 minutes. Add the sausage and clams (with any accumulated juices), and cook, stirring, just until clams are opaque. Increase heat to high, add the cream, and stir to coat all the ingredients with the cream. Stir in the cooked pasta, and serve immediately, sprinkled with parmesan if desired.