TIGER PRAWNS & CLAM SPAGHETTI WITH A CHORIZO CRUMB SPRINKLE

Instructions

1. In a saucepan on medium heat cook the chorizo until started to char and the oils are released, ddd the breadcrumbs and cook additional 2-3 minutes so the breadcrumbs absorb the oil
2. Transfer chorizo and breadcrumbs to a food processor, add the parmesan cheese and a little more olive oil if needed, pulse a few times until you have a crumb-like texture, set aside
3. Sauté the shallot on a medium heat with butter and olive oil until just started to brown slightly
4. Add the garlic and chilli and continue to cook for a few minutes
5. Add the parsley stalks and diced tomatoes, cook another 2 minutes until everything becomes almost a paste like consistency
6. Add the wine and sherry, cook off the alcohol until reduced by just more than half
7. While wine is reducing cook the pasta according to packet instructions until al dente, drain and reserve some of the pasta water
8. Add the prawns and if using raw clams add these too, cook until the prawns turn pinkish in colour and the clams open up, keep stirring as you cook
9. If using cooked clams add these after the prawns colour so they just re-heat
10. Add the lemon zest, chopped parsley leaves, salt and pepper
11. Mix in the cooked spaghetti and add a few splashes of pasta water to loosen the sauce if needed, I added about 60ml
12. Taste, adjust seasoning as desired, if you need more of a spicy kick add some crushed chilli flakes
13. Serve up in bowls and sprinkle with chorizo crumb and more fresh parsley
14. Enjoy!