I have soooooo woken up with a little Spring fever today. I just love this sexy season! The sun starts to shine brightly again, the fruit on the fan palm in my garden finally turns from bullet green in both colour and morbidity to a golden mango yellowy orange temptress that the Cape starlings cannot resist!
The cacophony of twitters and chirps like the rantings of a Zulu praise speaker ….. and I spend hours watching the birds filling their beaks and tummies with the soft juicy fruit. Summer is just about here and I can feel tendrils of excitement crawling up the back of my legs.
I had planned to post my spring lamb recipe ….. but the colours just don’t seem to please my eyes enough this morning. I am posting an original JanT recipe, the inspiration for which comes from a Portuguese dish called, Porco-Alentejana.
Porco- Alentejana is a traditional dish of pork with clams and potatoes. I can claim the conception of this dish but the cooking of said dish I will credit to the wonderful pasta making hands of TrickyRicky. He has beautiful hands.
Spaghetti with Clams and Chorizo Sausage.
1 finely chopped large onion
2Tbs of finely chopped garlic
1/2 Chorizo Sausage – cut in half and chopped into 3mm slices
400g of halved cherry tomatoes
2 glasses of dry white wine
1 chicken stock cube
1 jar of clams for a little extra meat (you can also use a tin of clams in brine)
2 – 3 chopped chillies
This dish is ready in about 10 minutes so put a large pot of salted water to boil about 15 minutes
before starting the sauce.
When the water is boiling add one packet of spaghetti to the water and stir.
Heat 1/2 cup of olive oil in a frying pan
Brown the garlic, chilli and onion
Add the clams, 2 glasses of white wine, black pepper, 1 chicken stock cube and stir together
Add the tomatoes and Chorizo Sausage
Cover with a lid and bring to the boil – when the sauce is boiling lift off the lid and boil down by half.
By this time your pasta will be ready – don’t overcook the spaghetti.
Don’t bother to drain the spaghetti in a colander – just scoop it out of the water and add it directly to the frying pan – let the pasta finish cooking in the sauce as it will suck up all of the wonderful flavour ……..
Serve with a sprig of fresh basil ….
I wish you all a sparkling Spring Day ….
Do you recognize this dude
Tino-the-claw Tripepi aka Grumpy!