Seattle’s cozy restaurant Andaluca is celebrating the restaurant's Sweet 16 this year. Since 1996, the restaurant has been dishing up delicious flavors of the Mediterranean while utilizing fresh ingredients from the Northwest. Executive Chef Sarah Lorenzen shared a little taste of Spanish heaven with us.
Chorizo Clam Fettuccine
By Chef Sarah Lorenzen of Andaluca
Olive Oil, as needed
12 ounces Chorizo sausage
48 Manila clams
1 cup white wine
3 cups chicken stock
1 pound cooked fettuccine
20 cherry tomatoes
1 cup harissa butter
½ cup lemon juice
¼ cup cilantro leaves
Heat a large saute pan. Add a thin film of olive oil to the pan.
Begin sauteing chorizo. As it cooks, add shallots, garlic, and cherry tomatoes, continue to saute until golden brown. Deglaze with white wine, add clams, chicken stock and lemon juice. Cover pan briefly to steam clams open.
As clams begin to open, add pasta and reduce liquid slightly. Finish by removing pan from heat and swirling in the harissa butter.
1 pound unsalted Butter, softened
7 teaspoons Mustapha's Moroccan Harissa (available in most good markets)
1 Tablespoon Sherry Vinegar
1 teaspoon Salt
½ teaspoon Black Pepper
¾ teaspoon Garlic, Minced
Combine all ingredients.
Enjoy this delicious pasta dish with a glass of Albarina white wine or a Cune Rioja, both from Spain.
Learn more about Chef Sarah Lorenzen.
Learn more about her restaurant Andaluca.