Minestrone Soup with Chorizo and Truffle - Chef Recipe by Shawn Sheather
A Minestrone soup with pan seared chorizo and blistered cherry tomatoes, has a traditional flavour w...
500g maise spaghetti
5 ltr slightly salted water
1 garlic clove, shaved
1/2 tsp dried chilli
30ml extra virgin olive oil
1 tbs chopped parsley
4 tbs grated parmesan
28 vongole clams
24 cherry tomatos cut in half
handfull of torn basil leaves
Bring water to the boil, add spaghetti and cook for 7 minutes stirring occasionally.
While spaghetti is cooking, heat oil in a large pan with chilli and garlic until it starts to sizzle gently; add the vongole to the pan for 1 minute then add 250ml of the cooking pasta water, steaming the vongole and removing them as they open.
Once all vongole are cooked add the tomatos to the pan and cook until they soften slightly, releasing some juices. When pasta is cooked, drain and add to pan working the sauce into the pasta.
Add the cooked vongole, parsley, parmesan and basil tossing through and seasoning if necessary; serve warm in bowls.
Recipe provided by Marameo