Crispy Noodles with Cockles, Chorizo and Beans

Mario Batali
Servings: 4 to 6
15 to 30 min
Part 1 of 2

This crispy noodle dish is a perfect dinner for a group!

  • Ingredients
  • step-by-step directions
Crispy Noodles with Cockles, Chorizo and Beans
  • 2 tablespoons extra-virgin olive oil
  • 8 ounces Spanish chorizo (dried, skin removed, chopped)
  • 2 cloves garlic (sliced)
  • 1 jalapeno (sliced)
  • 1 tablespoon pimentón
  • 12 ounces angel hair pasta
  • 1-2 tablespoons tomato paste
  • 8 ounces green beans (ends trimmed and cut into 1/4-inch pieces)
  • 1 pound cockles (rinsed and picked through for open or cracked shells)
  • 4 cups chicken stock (hot)
  • salt (to taste)
  • chili flakes (to taste)
  • 1/2 cup scallions (thinly sliced on a severe bias)
  • 1/2 cup cilantro leaves (torn or chopped)
Sweet Garlic Aioli
  • 2 egg yolks
  • 2 cloves garlic (peeled)
  • 2 tablespoon lemon juice
  • 1 cup olive oil
  • 2 teaspoons honey
  • 1 teaspoon salt
  • Preheat oven to broil. Place pasta inside of a kitchen towel and fold to enclose. Break pasta into 1-inch pieces. Set aside.
  • Place a large, high-sided sauté pan over medium-high heat. Add the oil, chorizo, garlic, jalapeno and pimentón. Cook until the chorizo is crisp and the vegetables are translucent, about 5 minutes. Add the pasta and stir to coat in the oil. Toast the pasta in the pan for 2 minutes. Add the tomato paste, stir to combine and cook for 1-2 minutes. Add the green beans, cockles and chicken stock, salt and chili flakes. Bring to a boil and cook until the clams open, about 3-5 minutes. Place under the broiler and cook until toasted on top.
  • Finish with a drizzle of extra-virgin olive oil and garnish with scallions and cilantro. Serve with a dollop of sweet garlic aioli.
  • For the Sweet Garlic Aioli: to a food processor, add the egg yolks, garlic and lemon juice and pulse until smooth. With the motor running, slowly drizzle in the olive oil, until it becomes a thick mayonnaise. Season with salt and honey. Pulse until smooth.
  • Helpful Tips:
    - Store clams and shell fish in a strainer set over a bowl of ice in the refrigerator.
    - The longer the aioli sits in the refrigerator, the thicker it will become.
    - Substitute cockles with clams.
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