This dish is inspired by the vibrant flavors of Portugal’s coastline and countryside, combining tender clams, smoky chorizo, and a hint of spice. The briny clams pair perfectly with the silky texture and warm spice notes of Silk & Spice wine, making this pasta a wonderful choice to enjoy alongside a glass of the red blend. The savory richness of the chorizo enhances the wine’s bold structure, while the fresh herbs and touch of citrus brighten the palate, echoing the sense of adventure in every bite.

Portuguese Linguine Ingredients:

• 12 ounces (340g) linguine or fettuccine pasta
• 2 tablespoons olive oil
• 4 ounces (110g) Portuguese chorizo, thinly sliced (or Spanish chorizo if unavailable)
• 4 garlic cloves, thinly sliced
• 1 small red chili, finely chopped (optional, for extra heat)
• 1 cup dry white wine (Vinho Verde or a Portuguese white like Alvarinho)
• 2 pounds (900g) fresh clams, scrubbed and rinsed
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• Zest of 1 lemon
• Juice of 1/2 lemon
• Salt and freshly ground black pepper, to taste
• Crusty bread, for serving

Portuguese Linguine Instructions:

1. Cook the Pasta:

 Bring a large pot of salted water to a boil. Add the linguine and cook until just al dente according to package instructions. Reserve 1 cup of pasta water, then drain the pasta and set aside.

2. Sauté the Chorizo:

In a large, deep skillet or sauté pan, heat the olive oil over medium heat. Add the chorizo slices and cook until they start to crisp up and release their oils, about 3-4 minutes.

3. Add Aromatics:

Add the sliced garlic and chopped red chili to the pan and sauté for 1-2 minutes, being careful not to burn the garlic. The oil should become fragrant and infused with the flavors of the chorizo and chili.

4. Simmer with Wine:

Pour in the white wine and bring to a simmer, scraping up any brown bits from the bottom of the pan. Let the wine reduce slightly, about 3 minutes.

5. Steam the Clams:

Add the cleaned clams to the pan, cover with a lid, and let them cook for 5-7 minutes, or until all the clams have opened up. Discard any clams that do not open.

6. Combine with Pasta:

Add the cooked pasta to the pan, tossing it gently with the clams, chorizo, and wine sauce. If the pasta seems dry, add a bit of the reserved pasta water, a tablespoon at a time, until the sauce coats the pasta.

7. Add Fresh Ingredients:

Stir in the cherry tomatoes, fresh parsley, cilantro, and lemon zest. Season with salt and freshly ground black pepper to taste. Finish with a generous squeeze of lemon juice to brighten up the flavors.

8. Serve:

Serve the linguine immediately with crusty bread for soaking up the delicious sauce. Pair with a glass of Silk & Spice red blend to elevate the meal.

Why It Works:

This Portuguese-inspired linguine celebrates the classic flavors of the country’s cuisine by blending the sweetness of clams with the bold, spicy notes of chorizo. Each ingredient has been thoughtfully chosen to pair seamlessly with the unique profile of Silk & Spice wines.

• Silk & Spice’s Red Blend: The dish’s smoky chorizo echoes the wine’s spiced undertones, while the briny clams and bright herbs balance its rich fruitiness. The wine’s velvety texture mirrors the pasta’s silky sauce, creating a harmonious experience with every sip and bite.
• Silk & Spice’s White Blend: If you prefer a lighter pairing, the white blend’s crisp acidity and subtle minerality will enhance the dish’s delicate seafood flavors.

Whether enjoyed as an intimate weeknight meal or served as a centerpiece for a gathering, this pasta embodies the culinary spirit of Portugal, evoking the land’s rustic charm and coastal vibrancy. So, pour yourself a glass of Silk & Spice, gather around the table, and savor this culinary adventure.

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