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Spaghetti with chorizo and clams

Spaghetti aux palourdes et au chorizo

Ingredients

Quantities for
  • 1/2 tub of Boursin® Cuisine Shallot and Chive
  • 200g ( 0,5 lb) of spaghetti
  • 5ml (1 tsp.) butter
  • 10ml (2 tsp.) oil
  • 2 green onions, chopped
  • 1 tomatoe, seeded and diced
  • 2 pinches saffron
  • 75g (2,5 oz) can of baby clams, drained
  • 40g skinless chorizo sausage, thinly sliced
  • 5ml (1 tsp.) parsley, chopped
  • 62,5ml (2,5 oz.) white wine
  • Salt and pepper
  • 1 tub of Boursin® Cuisine Shallot and Chive
  • 450g (1 lb) of spaghetti
  • 10ml (2 tsp.) butter
  • 20ml (4 tsp.) oil
  • 4 green onions, chopped
  • 2 tomatoes, seeded and diced
  • 4 pinches saffron
  • 150g (5 oz.) can of baby clams, drained
  • 80g skinless chorizo sausage, thinly sliced
  • 10ml (2 tsp.) parsley, chopped
  • 125ml (5 oz.) white wine
  • Salt and pepper
  • Currently 0 out of 5 Stars.
Difficulty difficultydifficultydifficulty
Preparation
Cooking

Preparation

Step 1 Cook the spaghetti in plenty of salted boiling water, observing the cooking time for al dente pasta. Drain and set aside. Step 2 In a saucepan, melt the butter in the oil and fry the onions for 5 minutes. Add in the tomato, saffron and white wine, and then let reduce over high heat for 5 minutes. Add the chorizo ​​and clams. Step 3 Cover and cook for several minutes. Add in the cooked spaghetti, the tub of Boursin® Cuisine and let it warm over low heat. Step 4 Divide the mixture among 4 plates and sprinkle with chopped parsley.

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BOURSIN® CUISINE
Tomato & Mediterranean Herbs
Let some Mediterranean sunshine into your cooking!
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BOURSIN® CUISINE
Shallot & Chive
The subtle taste of French shallots, sometimes sharp, sometimes mellow, blended with the robust flavour of chives,
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