PASTA WITH MUSSELS AND CHORIZO

Pasta with Mussels and Chorizo image

Yield Makes 6 main-course servings

Number Of Ingredients 10

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1/2 cup extra-virgin olive oil
2 Spanish chorizo links (spicy cured pork sausage; 1/2 lb total), finely chopped
2 shallots, finely chopped
1 tablespoon minced garlic
1/2 cup dry white wine
1 pound dried pasta such as campanelli (bellflower)
4 pounds mussels (preferably cultivated),cleaned and steamed , then shucked
1/4 cup finely chopped fresh flat-leaf parsley
1/2 cup finely chopped fresh cilantro
2 tablespoons fresh lemon juice, or to taste

Steps:

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chorizo and shallots, stirring, until chorizo is golden brown on edges, about 4 minutes. Add garlic and sauté, stirring, 1 minute. Add wine and simmer until liquid is reduced by half, about 5 minutes. Keep sauce warm, covered.
Cook pasta in a large pot of
Return pasta to pot and add sauce, mussels, parsley, cilantro, and 1/2 cup pasta cooking water. Cook over low heat, stirring, until mussels are heated through. Add more cooking water if pasta seems dry.
Toss pasta with lemon juice and salt and pepper to taste.